Liver and Bacon Hotpot

liver and bacon hotpot

Liver and Bacon Hotpot

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Servings: 4
Calories: 545
Prep Time 15 minutes
Cook Time 1 hour 30 minutes


  • 1 large onion sliced
  • 2 cooking apples peeled, cored and sliced
  • 5 oz mushrooms sliced
  • 7 oz unsmoked back bacon rashers derinded
  • 1 1/2 lb lamb's liver sliced
  • salt and pepper
  • 7 oz canned consomme
  • 14 oz can tomatoes drained and chopped
  • chopped parsley to garnish


  • Spread one-third of the onion over the bottom of a casserole. Add one-third of the apple slices, then one-third of the mushrooms and bacon, then half the liver. Season well. Continue making layers in this way.
  • Pour in the consomme and spread the tomatoes over the top.
  • Cover tightly and cook in the oven for 1 1/2 hours. Serve garnished with chopped parsley.
  • To use lower-calorie ox or pig liver, cut it in slices and soak overnight in skimmed milk with a teaspoonful of bicarbonate of soda; it will be much improved.


Oven temperature: 180°C, 350°F, gas 4
Calories: 545 kcal
Carbohydrates: 27 g
Protein: 45 g
Fat: 29g
Saturated Fat: 10 g
Trans Fat: 1 g
Cholesterol: 664 mg
Sodium: 767 mg
Potassium: 1198 mg
Fiber: 5 g
Sugar: 16 g
Vitamin A: 42146 IU
Vitamin C: 23 mg
Calcium: 64 mg
Iron: 14 mg
Ingredients Liver, Offal
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