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Crispy Topped Liver

ingredients

serves 4
500 g (1 lb) pig's liver, cut in 10 mm (1/2 in) thick slices
25 g (1 oz) bacon fat or dripping
25 g (1 oz) flour
salt and freshly ground black pepper
8 - 10 thin slices smoked streaky bacon, rinds removed

For the topping
40 g (1 1/2 oz) butter
1 medium-sized onion, finely chopped
1 celery stalk, finely chopped
65 g (2 1/2 oz) fresh white breadcrumbs
5 ml (1 tsp) finely grated lemon zest
2.5 ml (1/2 tsp) dried oregano or sage
15 ml (1 tbsp) freshly chopped parsley
1 medium-sized egg, beaten
salt and freshly ground black pepper

method

1. Wash the liver under cold running water and pat dry with absorbent paper. Trim away any skin or large veins.

2. To prepare the topping, melt the butter in a saucepan and gently fry the onion and celery for 5 minutes. Off the heat stir in the breadcrumbs, lemon zest, oregano or sage, parsley, beaten egg and seasonings.

3. Heat the oven to 180°C (350°F) gas 4. Choose a shallow baking tin large enough for the liver slices to lie flat in a single layer and use the bacon fat or dripping to grease it well. Put it in the oven to heat.

4. Meanwhile, season the flour and toss the liver in it until it is well coated.

5. Remove the baking dish from the oven and arrange the liver slices on the base. Spoon the topping evenly over the liver, press lightly, then cover completely with the bacon slices. Bake in the centre of the oven for 30—35 minutes, until the liver is cooked.

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