heres a couple i found: Northumberland Caserole Ingredients: 3 quarters of a pound (325 gm) lambs liver 2 large onions, sliced half ounce (12 gm) seasoned flour 6 rashers bacon 1 ounce (25 gm) fat for frying half pint (300 ml) stock 1 and a half pound (780 gm) potatoes peeled, boiled and sliced Method.. Wash the liver under running water and then blanch by pouring over salted boiling water. Drain and dip into the seasoned flour coating carefully on each side. Fry quickly in hot fat. Remove from the pan and then quickly the potatoes and onions in the same dripping. Lay layers of liver, onions and potatoes in a 3-pint casserole dish. Chop the bacon rashers roughly and sprinkle over the top. Pour on stock, cover and cook at gas mark 5, 375 F (190 C) for 30 minutes. _____________________________________________________________ SINGING HINNIES The singing hinnie was so called as, when the butter and the cream melted during the baking, it sizzled on the hot girdle and was thought to be singing. An old tale is told of how this large tea-time scone first became known as a singing hinnie.. a north country housewife was baking this scone for tea and on repeatedly being asked by her children if it was ready to eat, her final reply was "No, it's just singing, hinnies". (Hinnies a Geordie term of endearment for children and loved ones) Ingredients: half pound. plain flour 2 ounces butter 2 ounces lard - 1 ounce currants half teaspoon salt 1 teaspoon baking powder milk and sour cream Method Rub fat into flour, add other dry ingredients, mix to a soft dough with a little milk and sour cream. Roll out and bake both sides on a hot girdle. In order to turn these without breaking into pieces, use something wide