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Stuffed Roast Liver

Meat.World's picture
  Pork liver/Veal liver 1 Pound, membrane removed (In 1 Piece)
  Eggs 2 , hardboiled
  Fresh bread crumbs 3⁄4 Cup (12 tbs), soaked in meat stock
  Meat stock 45 Milliliter (3 Tablespoon)
  Chopped fresh parsley 1 Tablespoon
  Garlic 1 Clove (5 gm), finely chopped
  Caul 1⁄4 Pound, soaked and drained
  Salt To Taste
  Pepper To Taste

Mash the eggs with the soaked bread crumbs and mix with the parsley, garlic, and salt and pepper to make a stuffing.
In the liver, make deep cuts close together and pack them with the stuffing.
Wrap the liver in a piece of caul large enough to enclose it and set it in an oiled gratin dish.
Bake in a preheated 550° F. [275° C] oven for five minutes.
Reduce the heat to 300° F. [150° C] and cook for another 15 minutes.
Remove the dish from the oven and let the liver rest in a warm place for 15 minutes before slicing and serving it.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
25 Minutes
Cook Time: 
25 Minutes
Ready In: 
50 Minutes

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Nutrition Rank

Nutrition Facts

Serving size

Calories 223 Calories from Fat 63

% Daily Value*

Total Fat 7 g10.7%

Saturated Fat 2.2 g10.9%

Trans Fat 0 g

Cholesterol 447.1 mg149%

Sodium 323.1 mg13.5%

Total Carbohydrates 9 g3.1%

Dietary Fiber 1 g4.1%

Sugars 1.3 g

Protein 29 g58.3%

Vitamin A 499.8% Vitamin C 56.8%

Calcium 4.5% Iron 152.7%

*Based on a 2000 Calorie diet

Stuffed Roast Liver Recipe