Liver and Tomato Bake Recipe

Liver and Tomato Bake

Liver and other offal are the most frugal of meats. Lamb’s liver has a very delicate taste, but if you still struggle try chicken liver as it is even milder and a more easy introduction to offal.

If you soak the liver in a little milk before hand it helps to remove and bitter or strong taste too – if you have cats they love the left over liquid (but be careful as too much milk can upset cats’ stomachs).

Ingredients for Liver and Tomato Bake:

  • 1 lb lambs liver – thinly sliced
  • 1 large onion – thinly sliced
  • 1½ lb tomatoes – ¼” slices

Method for Liver and Tomato Bake:

  1. Lightly grease an ovenproof casserole dish
  2. Put a layer of onions on the bottom and season to taste.
  3. Add a layer of tomatoes and season to taste.
  4. Toss the sliced liver in seasoned flour and put a layer on top of the tomatoes.
  5. Continue layering with a layer of tomatoes at the top.
  6. Add a blob of butter and cover.
  7. Put into a pre-heated oven at Gas Mark 4 (350°F/180C) for about 45 minutes.

Serves 4 – Goes well with any green vegetable and/or chipped or mashed potatoes.

Posted in All Recipes, Lamb Recipes, Offal Recipes

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