Pig's Liver Casserole
|Pigs liver||1 Pound|
|Bacon rashers||6 (preferably streaky)|
|Flour||1 Teaspoon (Leveled)|
|Meat essence||1⁄2 Teaspoon|
|Chopped parsley||1 Tablespoon|
|Water/Stock||1 Cup (16 tbs)|
Take the rind from the rashers, and lay two on the bottom of a casserole.
Rub the liver slices (see that they are not too thin) in flour, then put half the sliced onion on top of the rashers, followed by a layer of liver.
Repeat this until all the ingredients have been used up, ending with bacon rashers.
Season very well between layers, add parsley, the stock or water, cover and cook in a moderate oven (350Â° F. electric; gas regulo 4) for no longer than 1 1/2 hours.
The liver can be left in one piece if preferred, in which case cook for 2 hours.