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  Added: Aug 19, 2011  •  Visited (167)  •  Print version Print this recipe (12)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Pig's Liver
What You Need:
  • 1 pound pig's liver
  • 1 garlic clove
  • ¼ pound fat bacon
  • ½ pint thick white sauce
  • 1 small tin of anchovy fillets
  • Salt and pepper
  • 12 rashers of streaky bacon
  • 4 eggs

  • How To Cook:
    1. Mince the liver, fat bacon and anchovy fillets finely, then put the mixture through the mincer again, and finally sieve it to ensure a really smooth result.

    2. Mix it with the beaten eggs, pounded garlic and sauce and season to taste.

    3. Line a shallow ovenproof dish with the bacon rashers, fill with the liver mixture and place in a dish containing some cold water.

    4. Bake in a slow oven (320°F) for 2 hours.

    5. Cover the top of the liver mixture with greaseproof paper, put a heavy plate or something similar on top and leave for 24 hours in a cold place before serving.

    To Serve: 4 - 6
    This recipe is also available in:
    Cuisine » Europe » Denmark
    Dish » Appetizers
    Main Ingredient » Meat & Poultry » Pork
    Main Ingredient » Meat & Poultry » Bacon
    Main Ingredient » Dairy » Egg


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