Liver Savoury

Preparation info

  • 6

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • lb. ox liver
  • flour
  • veal forcemeat
  • ¼ lb.


Wash the liver thoroughly in tepid water, cut out any tubes and dry thoroughly. Cut into slices about ¼ in. thick and coat lightly with flour. Spread each slice with a thin layer of forcemeat and cover with bacon. Put into a large baking-tin, cover with a slice of bacon and pour in stock to half cover