Liver and Pig 's Feet Pudding
|Pork liver||1 Pound, in 1 piece, membrane removed|
|Pig's feet||4 , cleaned, rinsed and blanched|
|Lean salt pork||1⁄4 Pound, with the rind removed, blanched for 3 minutes and drained|
|Onion||1 , sliced|
|Carrot||1 , sliced|
|Finely chopped fresh parsley||1 Tablespoon|
|Meat stock||4 Cup (64 tbs)|
|Beurre maine||4 Tablespoon|
|For suet dough|
|Flour||2 Cup (32 tbs)|
|Suet||1⁄4 Pound, finely chopped|
|Baking powder||1 Teaspoon|
|Dried currants||1⁄2 Cup (8 tbs), soaked in warm water for 15 minutes and drained|
|Milk||1⁄2 Cup (8 tbs)|
Put the liver, pig's feet, salt pork, vegetables and herbs into a large saucepan.
Cover the contents with the meat stock and simmer, with the lid ajar, until the liver is firm about 30 minutes.
Take out the liver, chop it very fine and set it aside.
Cover the saucepan and gently stew the contents for another 30 minutes.
Meanwhile, mix the flour, suet, salt and baking powder.
Stir in the currants and make the whole into a stiff dough by adding the milk gradually while mixing.
Then form the dough into a flat cake just large enough to fit inside the saucepan.
Lay the cake on top of the meat.
Cover the pan tightly and cook gently until the pastry is cooked through about one hour.
Loosen the pastry by running a knife around the sides of the saucepan.
Remove the pastry and cut it into six to eight wedges.
Keep it very hot.
Put the chopped liver back in the pan.
Thicken whatever gravy is left with the beurre manie and simmer for three minutes, stirring all the time.
Split the feet and cut the salt pork into six to eight pieces.
Arrange the feet in a,deep plate with the salt pork, chopped liver and the gravy.
Arrange the wedges of pastry around the plate.