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6
helpingsEasy
Published 1861
Slice the liver, onions and pork thinly. Put in a saucepan with the thyme, sage, basil, salt, pepper and nutmeg and barely cover with water. Simmer for ½ hr., then strain off the liquid and save for the gravy. Mince the contents of the stewpan finely. Add the beaten egg and sufficient breadcrumbs to make into a fairly firm mixture and mix thoroughly. Form into balls and enclose each one in a pi