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Baked stuffed liver
A 1960s recipe (although it bears a strong resemblance to a more elaborate dish entitled "Mock Hare" in the 1930s cookbook, in which the individual slices are tied up with string during cooking!)
You slice up ¼lb of pig's liver and roll it in seasoned flour before placing the slices across the bottom of a shallow casserole, then prepare a 'stuffing' to spread on top of it using lemon, breadcrumbs, minced onion and parsley, moistened with a little stock. (I also added an intervening layer of sliced windfall apple.) Then you chop up a rasher of good streaky bacon and lay the strips across the top of the stuffing, and pour in enough stock to cover the layer of liver; I could probably have put in less because of the extra liquid yielded by the apple.
Then bake in a moderate oven for about 40 minutes to serve 2 helpings. Very savoury and tasty.
You slice up ¼lb of pig's liver and roll it in seasoned flour before placing the slices across the bottom of a shallow casserole, then prepare a 'stuffing' to spread on top of it using lemon, breadcrumbs, minced onion and parsley, moistened with a little stock. (I also added an intervening layer of sliced windfall apple.) Then you chop up a rasher of good streaky bacon and lay the strips across the top of the stuffing, and pour in enough stock to cover the layer of liver; I could probably have put in less because of the extra liquid yielded by the apple.
Then bake in a moderate oven for about 40 minutes to serve 2 helpings. Very savoury and tasty.