Liver and Bacon Provencale

 liver and bacon


  • 500g Lambs Liver
  • 50g plain flour
  • salt and pepper
  • 2 tbsp oil
  • 225g streaky bacon
  • 1 425g of tomatoes
  • 2 large onions chopped
  • 1/2 tsp dried marjoram
  • 1 bay leaf
  • 1 tbsp Worcestershire Sauce
  • 450ml stock


  1. Preheat the oven to 150C, 300F, Gas Mark 2
  2. Coat the liver with the flour seasoned with salt and pepper.
  3. Heat the oil in a frying pan and fry the liver for about 3 minutes on each side or until golden.
  4. Remove the liver from the pan and place in a casserole.
  5. Fry the bacon and onions in the fat remaining in the pan until golden.
  6. Stir in the remaining flour.
  7. Add the tomatoes complete with the juice.
  8. Add the marjoram, bay leaf and Worcestershire sauce.
  9. Stir in the stock and then pour over the liver in the casserole and mix well.
  10. Cover and cook for 1.5 hours.
  11. Taste and adjust the seasoning and remove the bay leaf before serving.