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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 21st August 2009

Poor Man’s Goose
This is a good liver lover’s cheap wartime dish and I have to admit not one that I had heard about. I am using pig’s liver but you could use lamb or calves liver if you wish, although that is more expensive. A little fresh sage could enhance the flavour, but I wanted to keep the recipe in the style that it was accustomed.

Ingredients – serves 4
500g pig’s liver
1 tbsp dripping
Salt and freshly ground black pepper
4 medium onions, peeled and sliced
4 medium potatoes, peeled and sliced
4 slices streaky bacon.

Method
Preheat the oven to 180C/350F/gas 4.
Slice the liver into mouth-size pieces. Heat the dripping in a pan and brown the meat for about one minute per side.
Place some of the liver and juices at the bottom of an oven-proof casserole dish and top with some of the slices of onion and then potatoes; season with the salt and pepper.
Repeat in layers until all the ingredients are used up. Top with the bacon rashers.
Cover and cook in the oven for one hour. Remove the lid and cook for a further 15 minutes to crisp up the bacon. Serve hot.

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