|Ox liver||1 Pound, trimmed and sliced (450 Gram)|
|Baby onions||6 Ounce, peeled (175 Gram)|
|Garlic||1 Clove (5 gm), peeled and crushed|
|Celery stick||3 , trimmed and sliced|
|Butter/Margarine||2 Ounce (50 Gram)|
|Back bacon rashers||6 , derinded and chopped|
|Flour||1 Ounce (25 Gram)|
|Tomato puree||1 Tablespoon|
|White stock||1⁄2 Pint (300 Milliliter)|
|Cider||1⁄2 Pint (300 Milliliter)|
|Freshly ground black pepper||To Taste|
|Fresh bay leaves||5|
Preheat oven to Gas 4, 350°F, 180°C.
Cut liver slices in half.
Fry onions, garlic and celery in fat for 2-3 mins.
Remove from pan.
Cook liver for 5 mins each side, remove, drain.
Cook bacon for 3 mins each side, remove.
Stir flour into pan with tomato puree.
Cook for 1 min, blend in stock and cider.
Place liver, onions, celery and bacon in 3 pint/7 litre ovenproof casserole dish.
Pour stock over, season.
Add 3 bay leaves, cover, cook for 2 1/4 hrs or until cooked.
Garnish with bay leaves and serve.