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Liver Savory

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  Ox liver 1 1⁄2 Pound
  Flour 1 Tablespoon
  Veal forcemeat 1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)
  Bacon rashers 1⁄4 Pound (Thin)
  Stock 1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)
  Flour 1 Ounce
  Salt To Taste
  Pepper To Taste

Wash the liver thoroughly in tepid water, cut out any tubes and dry thoroughly.
Cut into slice> about 1/4 in thick and coat lightly with flour.
Spread each slice with a thin layer of forcemeat and cover with bacon.
Put into a large baking-tin, cover with a slice of bacon and pour in stock to half cover the liver.
Cover with a greased paper and cook in a moderate oven (350° F., Gas 4) for about 1 1/2-2 hr.
Add more stock as necessary.
Arrange the liver on a hot dish and keep hot.
Mix the 1 oz flour to a smooth paste with a little cold stock, add 1/4 pt boiling stock or water, pour into the tin and boil up.
If too thick, add more stock or water, season if necessary and strain round the liver.

Recipe Summary

Difficulty Level: 
Main Dish
Cook Time: 
120 Minutes

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1582 Calories from Fat 547

% Daily Value*

Total Fat 61 g93.4%

Saturated Fat 22.2 g111.2%

Trans Fat 1.2 g

Cholesterol 1957.6 mg652.5%

Sodium 1134.8 mg47.3%

Total Carbohydrates 61 g20.3%

Dietary Fiber 1.2 g4.8%

Sugars 1.3 g

Protein 186 g372.7%

Vitamin A 2299.8% Vitamin C 14.9%

Calcium 5.3% Iron 200%

*Based on a 2000 Calorie diet

Liver Savory Recipe