1/2 lb. liver
1 lb. potatoes
1 teaspoon flour
1/2 teaspoon sage
Seasoning
Onions and sage
Method: Wash the liver and cut it into slices; sprinkle with flour, salt and pepper; place in a pie-dish. Add a layer of chopped onion and sage. Pour in water to half fill the dish. Slice the potatoes and put them on top. Bake for 45 minutes.
Source: A Cooks' Tour of Recipes. Published for the Adelaide University S.R.C. [Students' Representative Council]. (Adelaide: Commercial Publications of South Australia, 1955), p.53.
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