Layered Liver Casserole
|Frozen peas||2 Cup (32 tbs)|
|White bread slice||3|
|Water||1⁄2 Cup (8 tbs)|
|Lamb liver||1 Pound|
|Onion||1 , chopped|
|White pepper||1⁄2 Teaspoon|
|Grated cheese||3 Tablespoon|
|Carrots||1 Pound, diced|
|Chopped parsley||1⁄4 Cup (4 tbs)|
Thaw the peas.
Sprinkle the bread with the water and leave to soak, then squeeze out and crumble the bread into small pieces.
Finely chop the liver.
Heat the oil in a saucepan.
Add the onion and fry gently for 5 minutes.
Add the liver and fry for a further 2-3 minutes.
Add the butter and, when it has melted, remove from the heat.
Stir in the bread, eggs, salt, pepper and cheese.
Dice the bacon.
Put the carrots in a baking dish with the parsley, bacon and peas.
Cover with the liver mixture.
Place the dish on a rack in a pan of hot water and bake in a moderate oven (350° F) for 45-55 minutes.
The casserole is cooked when a skewer inserted in the center comes out clean.