Yorkshireman’s Goose: Of course, it’s not a goose dish at all, but a substitute for a tight-fisted Yorkshire man who doesn’t want to spend his brass on paying for a goose!
- 8 oz (225g) beef liver
- 1 onion
- 1lb (16oz/450g) potatoes
- 1 teaspoon flour
- Half a teaspoon of pounded sage
- Salt & pepper
- Beef stock or water
- Wash, wipe and slice liver. Dip it in the seasoned flour
- Parboil the onion, chop it finely and mix it with the sage
- Mix liver, onion and sage and put them in a casserole dish
- Add beef stock or water to part cover the liver and onion mix
- Parboil the potatoes, cut them in slices and cover the top of the dish to make a potato crust
- Bake in a moderate oven for an hour until the potatoes are browned.
Source: Mrs Appleby. Traditional Yorkshire Recipes (1982). Dalesman Publishing.