Ingredients:

• 300 gms – Mutton or Beef liver
• 2 onions, chopped
• 1 egg, beaten
• Salt to taste
• 1 tsp – pepper powder
• 1 tsp – Parsley
• 3 tbsp oil
• Butter
• 8 rashers – bacon

Method:

1. Wash the liver well and soak in salted water for about 20 minutes. Drain and keep aside.
2. Heat oil in a pan and saute the onions lightly for 5 minutes.
3. Add the liver and simmer on low heat for 5 minutes.
4. Remove from the heat and transfer to a buttered oven proof dish.
5. Mix the beaten egg, salt, pepper and chopped parsley together and spread over the liver.
6. Cover with the slices of bacon.
7. Pour a cup of water on the top and shake the dish to allow the water to seep to the bottom.
8. Cook in a moderate oven (355 degrees F) for 40 to 45 minutes.
9. This dish should be moist so add a little more hot water if the casserole is dry.
10. Serve with rice or any kind of pasta.

Recipe courtesy of Bridget White