Stuffed Baked Liver

Ingredients

• ½ lb. sliced liver
• 3 tablespoonsful breadcrumbs
• 2 teaspoonsful chopped parsley
• 1 level tablespoonful chopped onion
• 1 teaspoonful Worcester sauce
• salt
• pepper
• a little milk to mix to a firm paste
• a little chopped bacon (optional)

Method

1. 1

   Skin and trim the liver.

2. 2

   Soak for 10 minutes in cold salt water.

3. 3

   Drain well.

4. 4

   Make a stuffing with breadcrumbs, parsley, onion, Worcester sauce, salt, pepper, and milk to mix to a firm paste.

5. 5

   Spread liver with stuffing and sprinkle with chopped bacon.

6. 6

   Bake in a greased dish until tender (30-45 minutes) with stock or water to half cover the liver.

7. 7

   Thicken the liquor with blended flour and serve with baked tomatoes or chopped spinach.

As published

This recipe was extracted from Reasonable recipes (1940) by Sifta Sam, Mann & Co. Ltd Palmer, page 8. The excerpt below is the record exactly as published.

STUFFED BAKED LIVER Skin and trim } lb. sliced liver. Soak for 10 minutes in cold salt water. Drain well. Make a stuffing with 3 tablespoonsful breadcrumbs, 2 teaspoonsful chopped parsley, 1 level tablespoonful chopped onion, 1 teaspoonful Worcester sauce, salt and pepper and a little milk to mix to a firm paste. Spread liver with stuffing and sprinkle with a little chopped bacon (optional)

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