|Ox liver||1 1⁄2 Pound|
|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)|
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.