4 oz (100 g) streaky bacon rashers, rinded and stretched
1 lb (450 g) liver
1 small onion
1 garlic clove
1 lb (450 g) pork sausagemeat
salt pepper
2 hard-boiled eggs, chopped
I teaspoon dried mixed herbs
1 bay leaf
flour and water paste
approx. 300 ml (1/2 pint jellied stock
1 lb (450 g) liver
1 small onion
1 garlic clove
1 lb (450 g) pork sausagemeat
salt pepper
2 hard-boiled eggs, chopped
I teaspoon dried mixed herbs
1 bay leaf
flour and water paste
approx. 300 ml (1/2 pint jellied stock
method
1. Line a small earthenware dish with the bacon rashers.
2. Mince together the liver, onion and garlic, then mix with the sausagemeat.
3. Add salt, pepper, the eggs and mixed herbs and combine thoroughly.
4. Spoon into the dish, smooth the top and put the bay leaf on top.
5. Cover the dish with the lid and seal with the flour and water paste.
6. Place the dish in a roasting tin of hot water and cook in a preheated moderate oven (180 C/350 F, Gas Mark 4) for 1 - 1 1/2 hours.
7. Remove from the oven and take off the lid. Put a weight on top (not more than 1 kg/2 lb) and leave overnight.
8. The next day, melt the jellied stock and pour enough into the dish to fill up the sides.
9. Leave until set, then turn out to serve.
2. Mince together the liver, onion and garlic, then mix with the sausagemeat.
3. Add salt, pepper, the eggs and mixed herbs and combine thoroughly.
4. Spoon into the dish, smooth the top and put the bay leaf on top.
5. Cover the dish with the lid and seal with the flour and water paste.
6. Place the dish in a roasting tin of hot water and cook in a preheated moderate oven (180 C/350 F, Gas Mark 4) for 1 - 1 1/2 hours.
7. Remove from the oven and take off the lid. Put a weight on top (not more than 1 kg/2 lb) and leave overnight.
8. The next day, melt the jellied stock and pour enough into the dish to fill up the sides.
9. Leave until set, then turn out to serve.
serving amount
serves 6 - 8
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