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.
Serving size: Complete recipe
Calories 1033 Calories from Fat 336
% Daily Value*
Total Fat 37 g57.4%
Saturated Fat 13.2 g66.2%
Trans Fat 0 g
Cholesterol 1365.3 mg455.1%
Sodium 426.9 mg17.8%
Total Carbohydrates 45 g15%
Dietary Fiber 5.9 g23.5%
Sugars 14.7 g
Protein 125 g249.9%
Vitamin A 1989.4% Vitamin C 263%
Calcium 13.4% Iron 596.7%
*Based on a 2000 Calorie diet