Liver Wrapped in Caul Recipe


Preparation Time45 MinCooking Time1 Hr 0 Min
Ready In1 Hr 45 MinDifficulty LevelBit Difficult
Health IndexAverageServings8
Main Ingredient


 Veal liver4 Pound, membrane removed, chopped and pureed in a processor
 Bacon slices5 , finely chopped
 Dried currants2⁄3 Cup (10.67 tbs)
 Yolks6 , the yolks separated from the whites, the whites stiffly beaten
 Dry bread crumbs1⁄3 Cup (5.33 tbs)
 Ground allspice1⁄2 Teaspoon
 Caul1⁄4 Pound, soaked and drained
 Butter3 Tablespoon
 Red wine sauce1 Tablespoon
 Red wine1⁄2 Cup (8 tbs)
 Butter2 Tablespoon
 Flour1 Tablespoon
 Onion1 , finely chopped
 Meat stock1⁄2 Cup (8 tbs)
 Grated nutmeg1 Teaspoon
 Ground allspice1 Teaspoon
 Sugar1 Teaspoon
 Thin lemon slices4 , halved
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size

Calories 498 Calories from Fat 199

% Daily Value*

Total Fat 20 g30.3%

Saturated Fat 6.3 g31.7%

Trans Fat 0 g

Cholesterol 912.2 mg

Sodium 314 mg13.1%

Total Carbohydrates 23 g7.7%

Dietary Fiber 1.8 g7.4%

Sugars 8.5 g

Protein 52 g104%

Vitamin A 1760.4% Vitamin C 6.4%

Calcium 4.3% Iron 85.4%

*Based on a 2000 Calorie diet


Mix the liver with the bacon, currants, egg yolks and bread crumbs.
Season with the allspice, salt and pepper, then gently fold in the egg whites.
Spread out the caul, mound the liver mixture in the center and wrap the caul around it.
Melt the butter in a saucepan and put in the liver package, folds downward.
Cook over low heat for 15 minutes.
Then turn the package over and cook it until the juices run clear when a skewer is inserted deeply about 30 minutes.
For the sauce, melt the butter and add the flour and chopped onion.
When the onion is lightly browned, season the stock with a pinch each of nutmeg and allspice, salt, pepper and the sugar, if using.
Add the stock with the wine and lemon.
Simmer the sauce gently for 15 minutes, or until thickened slightly.