Stuffed Roast Liver
|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|
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.