|
Ingredients
|
For 4
|
For 100
|
|
Liver
|
500gms
|
12.5kg
|
|
Breadcrumbs
|
85gms
|
2.1kg
|
|
Onions
|
30gms
|
680gms
|
|
Parsley
|
1 spring
|
3 bunches
|
|
Salt
|
to taste
|
100gms
|
|
Pepper
|
to taste
|
15gms
|
|
Eggs
|
½
|
6
|
|
Stock
|
145ml
|
2.95litre
|
|
Tomato ketchup
|
15ml
|
350ml
|
|
Refined flour
|
5gms
|
115gms
|
|
Bacon (fat)
|
115gms
|
2.85kg
|
Prepare forcemeat stuffing with breadcrumbs, onions,
parsley, seasoning and egg. Wash and dry the liver, cut into thin slices 2.5 cm
(½ “) thick and put them in a greased baking tin. Cover each piece of liver
with stuffing. Remove rind from bacon and place pieces on top of the stuffing.
Pour the stock round the meat and bake slowly for about an hour. Dish neatly,
add the ketchup to the liquid in the tin. Thicken with the blended flour and
pour round the liver.
