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1. Chop the liver up finely with the onion and the salt pork, place in a pan with the seasonings, cover and cook very gently for about ½ hour do not allow the meat to color.
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2. When done, drain off the fat and add the beaten egg, breadcrumbs and nutmeg, using just enough bread crumbs to bind the mixture to a stiff paste.
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3. Shape into squares, rolls or oblongs and enclose each in a piece of the pig's caul. (Failing a caul, place the unwrapped pig's mix closely together in the dish and cover well with greaseproof paper.)
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4. Set side by side in a baking dish and add a cupful of good gravy or rich stock.
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5. Bake in a moderately hot oven (425°F) for 35 - 45 minutes, until nicely browned.
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TIP:
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Baked potatoes make a nice accompaniment to this dish. The pig's mix may be served hot or cold.
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