Stuffed Liver

Preparation info

  • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • ¾ lb. lamb’s liver
  • seasoned flour
  • 4–6 oz. bacon
  • ½ pt. stock browned breadcrumbs
  • parsley
  • 1 teasp. Worcester sauce


  • 3 oz. breadcrumbs
  • 3 teasp. chopped parsley
  • 2 teasp. finely-chopped onion
  • salt and pepper


Wash the slices of liver, dry, and dip in the seasoned flour. Place in a greased meat-tin or fireproof dish. Mix all the ingredients for the stuffing and spread some on each slice of liver. Arrange pieces of bacon to cover the stuffing. Pour in the stock carefully, cover and cook in a moderate oven (350° F., Gas 4) for ½–¾ hr., depending on the thickness of the liver. Serve the slices sprinkled with some browned breadcrumbs and a little chopped parsley. Boil up the stock with a little thickening and add the Worcester sauce. Pour a little round the liver and serve the rest separately.