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Liver Savory

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Ingredients
  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
Directions

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: 
Medium
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Bacon
Cook Time: 
120 Minutes

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