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Liver Casserole Recipe

Traditional Liver Casserole Recipe from Somerset











Exmoor is primarily an upland area made up mainly of small villages and hamlets. The largest settlements are Porlock, Dulverton, Lynton, and Lynmouth, Simonsbath and Wheddon Cross.

This recipe is taken straight from the handwritten recipe book of my Great Grandmother and Grandmother, who were both born and bred in the Brendon Hills of West Somerset. This particular recipe dates back to around 1920. Enjoy! Comments and suggestions for improved versions of the recipe most welcome.


One pound of Liver (Lambs' liver is best)
Six rashers of Bacon
Two Onions
Two Carrots
Three or four mushrooms
A little Flour
Worcestershire Sauce
Salt and Pepper

Cut the liver, rashers, and vegetables into small pieces and fry lightly in a frying pan. Transfer to a casserole dish, add salt, pepper and flour; stir well, cover with water, and then add the browning and worcestershire sauce. Put into a hot oven till it boils, lower gas, and let it simmer for about 1 hour.

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Exmoor is a National Park situated on the Bristol Channel coast of south west England. Exmoor is located in two counties, with 71% of the park located in Somerset and 29% located in Devon