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8
Medium
By Jennifer Paterson and Clarissa Dickson Wright
Published 1999
This is a wonderful family dish, filling the kitchen with its scent. Evolved from British, French, and Italian tastes, it should please every discerning palate.
Put the shank in a large pot, add the water, and bring slowly to a boil, skimming off any scum. Add the onion, bouquet garni, some salt, the peppercorns, and celery. Simmer, uncovered, for 2 hours, skimming as you go.
Meanwhile, prepare the stuffing. Soak the bread crumbs in the milk to moisten, then squeeze dry. Mix them with the ham, garlic, and parsley. Chop the chicken liver and hea