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Stuffed Liver With Bacon

Western.Chefs's picture
Ingredients
  Lamb liver slices 4
  Seasoned flour 1 Ounce (Use As Needed)
  Vegetable fat 1 Ounce (25 Gram)
  Lean bacon rashers 4
For the stuffing
  Onion 1 Small
  Fresh white breadcrumbs 2 1⁄2 Ounce (65 Gram)
  Shredded beef suet 1 Ounce (25 Gram)
  Salt 1⁄2 Teaspoon (Leveled)
  Mixed herbs 1 Pinch
  Chopped parsley 1 Tablespoon
  Egg 1 Small
Directions

GETTING READY
1. Trim liver and wash thoroughly with water.
2. Pat dry and coat both sides with seasoned flour.
3. Trim the bacon rashers and let them cool down.
4. Peel onion and chop finely.
5. In a large mixing bowl, mix together the breadcrumbs, onion, suet, salt, mixed herbs, parsley and lightly beaten egg with a fork until the mixture is moist and crumbly.
6. On each piece of liver, spoon 1/4th of the stuffing mixture, press firmly and cover with a bacon rasher.
7. Preheat oven to 350° F.

MAKING
8. In a small roasting tin, melt the fat.
9. When the fat is hot, add the slices of liver and cover with a buttered paper.
10. Place the tin in the oven and bake for 30 minutes until the liver is tender.

SERVING
11. Serve hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Interest: 
Holiday, Gourmet, Healthy
Ingredient: 
Lamb
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
2

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