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Roast Liver

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  Ox liver 1 1⁄2 Pound
  Bacon fat 1⁄4 Pound
  Stock/Water 1 Cup (16 tbs)
  Seasoned flour 1 Tablespoon
  Parsley 1 Tablespoon

Wash the liver in tepid salt water, remove any skin and tubes and cut the liver in slices.
Place in a deep baking-tin or dish.
Lay the rashers of bacon on top and add enough stock or water to half cover the liver.
Bake gently for 1 1/2—2 hr., basting well and dredging frequently with seasoned flour.
Dish neatly and strain the gravy round.
Garnish with parsley.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 3.9 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2034 Calories from Fat 1257

% Daily Value*

Total Fat 140 g214.9%

Saturated Fat 53.1 g265.7%

Trans Fat 1.2 g

Cholesterol 1981.2 mg660.4%

Sodium 1011.8 mg42.2%

Total Carbohydrates 39 g13%

Dietary Fiber 0.9 g3.6%

Sugars 0.2 g

Protein 146 g291.6%

Vitamin A 2325.2% Vitamin C 48.4%

Calcium 6.4% Iron 194.4%

*Based on a 2000 Calorie diet

Roast Liver Recipe