Baked Pig's Liver in a Caul

Ingredients

• the liver
• two ounces of clarified butter
• a slice of fat bacon
• a layer of forcemeat
• a sprig of thyme
• a little pepper
• pepper and salt
• a little lemon-juice

Method

1. 1

   Wash and soak the liver until free from blood.

2. 2

   Divide it horizontally, sprinkle with pepper and salt, pour clarified butter over it, and let it sit for 20 minutes.

3. 3

   Spread forcemeat on it, close the liver, wrap in caul, and bake in a deep dish with bacon under and over it.

4. 4

   Serve with gravy mixed with lemon juice.

Nutrition per serving

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1191. The excerpt below is the record exactly as published.

the liver, with an equal number of slices of fat bacon, and sprinkle over the meat a little pepper, chopped parsley, minced onion, and powdered sage. Put in potatoes again, and repeat until the dish is full, remembering always that the topmost layer must consist of potatoes. Pour half a cujjful of boiling stock or water over the whole, and bake in a well-heated oven. Turn the mould upon a hot dish, brown the top with a salamander, and serve. A large handful of parsley, two sage-leaves, two onions, and a tea- spoonful of pepper, will season this dish. The amount of salt required must be regulated by the quality of the bacon. Time to bake, two hom-s. Probable cost, 2s. Sufficient for three or four persons. Pig's Liver, Baked in a Caul.— Wash and soak the liver until it is quite free from blood. Divide it into halves, horizontally, without separating the two pieces, and laj^ it open on a dish. Sprinkle pepper and salt on it, pour over it two ounces of clarified butter, and let it lie for twenty minutes. Spread evenly over it a layer of forcemeat, a quai-ter of an inch in thickness, close the liver, and wrap it in some pig's caul, or " leaf," which has been soaked in cold water, drained, and di-ied in a soft cloth. Put the roU in a deep dish, with a slice of fat bacon under and over it, and bake in a moderate oven. When it is done enough take it out of its covering, and serve on a hot dish, with the gravy which has flowed from it, mixed wich a Little lemon-juice. The force- meat may be made as follo^«« ; — Mince half a pound of lean ham, and mix with it half a poimd of fat bacon, four ounces of butter, half a dozen chopped onions, a table-spoonful of chopped parsley, a quarter of a tea-spoonful of PIG ( 559 ) PIG powdered thjine, a grated nutmeg, and a little pepper. Pound these ingredients together, and be sure that they are thoroughly blended. Time to bake the liver, one hour and a half. Probable cost, Is. 6d. Sufficient for three or four persons. Pig's Liver, Fried. — Soak the liver of a freshly-killed pig, and cut it into slices less than halt" an inch thick. Sprinkle a little pepper and salt over these, and fry them in hot fat Tintil they are brightly browned on both sides. Take them up, put them on a hot dish, and mLx a tea-spoonful of flour smoothly with the butter in which they were fried. INIoisten with two table-spoonfuls of boiling stock or water and two table-spoonfuls of claret. Stir the g'ravy over the hie until the sauce is on the point of boiling, add pepper and salt, if required, and pour it over the liver: serve very hot. If liked, one or two sliced onions may be fried with the liver. Time to fry the liver, a quarter of an hour-. Probable cost, Is. 2d. Sufficient for two or three persons. Pig's Pettitoes, or Sucking Pig's Feet, Fried in Batter.— Make a frying batter as follows : — Mix five ounces of flour smoothly with a gill of water and a little salt. Add the weU-beaten yolks of two eggs, mixed with two table-spoonfuls of Lucca oil ; beat the batter for five or six minutes, then put it aside for an hour. It ought to be as thick as custard. A few minutes before it is wanted, stir in the whites of the eggs, whisked to a firm froth. Clean the pettitoes thoroughly. Boil them gently in as much broth or water as will cover them, until they are tender. Take them up, dry them well, split them open, dip them into the batter, and fry them in hot butter until they are lightly browned. Serve on a neatly-folded napkin. Time to boil the pettitoes, from twenty to thii-ty minutes ; to fry, ten minutes. Probable cost, uncertain, pig's pettitoes being genei-ally sold with the pig. Sufficient for two or three persons. Pig's Pettitoes, Stewed.— Cleanse a set of pettitoes thoroughly, and put them into a stewpan, with the heart, the liver, a thin slice of bacon, six or eight peppercorns, a sprig of thyme

Cook this with the app: pantry check, scaling, and the assistant.