Stuffed Roast Liver Recipe
Summary
Preparation Time25 MinCooking Time25 Min
Ready In50 MinDifficulty LevelMedium
Health IndexJust EnjoyServings4
HealthyHigh Protein
Ingredients
| 1 lb. pork or veal liver, in 1 piece, membrane removed | ||
| Eggs | 2 , hardboiled | |
| 3/4 cup fresh bread crumbs, soaked in 2 to 3 tbsp. [30 to 45 ml.] meat stock | ||
| Parsley | 1 Tablespoon, chopped | |
| Garlic | 1 Clove (5gm), finely chopped | |
| Caul | 1/4 Pound, drained | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Mash the eggs with the soaked bread crumbs and mix with the parsley, garlic, and salt and pepper to make a stuffing.
In the liver, make deep cuts close together and pack them with the stuffing.
Wrap the liver in a piece of caul large enough to enclose it and set it in an oiled gratin dish.
Bake in a preheated 550° F. [275° C] oven for five minutes.
Reduce the heat to 300° F. [150° C] and cook for another 15 minutes.
Remove the dish from the oven and let the liver rest in a warm place for 15 minutes before slicing and serving it.
In the liver, make deep cuts close together and pack them with the stuffing.
Wrap the liver in a piece of caul large enough to enclose it and set it in an oiled gratin dish.
Bake in a preheated 550° F. [275° C] oven for five minutes.
Reduce the heat to 300° F. [150° C] and cook for another 15 minutes.
Remove the dish from the oven and let the liver rest in a warm place for 15 minutes before slicing and serving it.
Chef
