Liver Savoury

Preparation info

  • Difficulty


  • 6


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • lb. ox liver
  • flour
  • veal forcemeat
  • ¼ lb. thin bacon rashers
  • stock
  • 1 oz. flour
  • salt and pepper


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 the liver. Cover with a greased paper and cook in a moderate oven (350°F., Gas 4) for about 1½–2 hr. Add more stock as necessary. Arrange the liver on a hot dish and keep hot. Mix the 1 oz. flour to a smooth paste with a little cold stock, add ¼ pt. boiling stock or water, pour into the tin and boil up. If too thick, add more stock or water, season if necessary and strain round the liver.