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20 slices
Medium
By Bill Neal
Published 1985
Liver pudding is a dish that one has to be born to. What I mean is that it never appears on restaurant menus, nor is it likely to be served outside the family. Some might say it is too low a dish, too much an economy item to be served to a guest when one can afford more elegant fare, but I suspect it is just too good to waste on anyone who might fail to appreciate its gusto. Sliced and browned, it is too often accompanied by tomato catsup these days, a further mask of its charms. Golden sau