Liver Hot Pot

Directions

1. 1
   Soak the pig's liver slices in milk for 30-60 minutes, if possible. Lamb's liver need not be soaked.
2. 2
   Peel the potatoes, thickly slice them (1/4in/0.5cm) and cook for 5 minutes in boiling, salted water, until partly cooked. Drain them.
3. 3
   Peel and slice the onion into rings.
4. 4
   Wash and slice the tomato and mushrooms.
5. 5
   Heat the oil in a frying pan, and fry the onion rings gently for 2-3 minutes, until just soft. Push them to one side of the pan.
6. 6
   Add the liver slices and fry these, turning to cook both sides, for 1-2 minutes.
7. 7
   Grease an ovenproof dish or casserole, and arrange the slices of onion, liver, mushrooms and tomato in layers.
8. 8
   Sprinkle with the salt, pepper, and herbs.
9. 9
   Dissolve the stock cube in the 1/2 cup of hot water and pour the stock into the casserole.
10. 10
    Cover the casserole with a thick layer of the sliced potatoes.
11. 11
    Dot the potatoes with the butter, and bake in an oven (375F/190C/Gas Mark 5-6) for about 35-45 minutes, until the potatoes are brown and crispy on the top.