There are various versions of this. The one I have used for many years is from a Victorian cookbook.
Ingredients:-
1lb of liver (I usually use lambs)
1/4lb of bacon
2lbs of potatoes
1 large onion
1/2 pint of water
1/2 tablespoon of salt, I prefer less
1/2 teaspoon of pepper
Method:-
Start the night before and place the onion in a bowl, add boiling water and leave overnight.
The next day, peel and slice the potatoes, place in a pan of cold water and bring to the boil for a few minutes. Turn off the heat and prepare the liver and bacon.
Slice the liver and place in cold water
Cut the bacon into small slices
Slice the potatoes and onion
Put a layer of potato in a tin (I use a loaf tin or you can use a dish) then a layer of liver and then a layer of onion, add salt and pepper then a layer of bacon.
Continue to layer putting a final layer of potatoes. Pour in the water and place in a hot oven (say 180 centigrade for an electric fan oven) for an hour and a half. You may want to cover the top layer of potatoes for part of the time to stop them burning. When I cook this in a covered dish I leave the lid on to keep the top layer of potatoes soft.
I like to serve with either HP sauce or pickled red cabbage and something green (take your pick, beans, peas etc).
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