Liver, Bacon, Prune Rolls

Press, Volume CI, Issue 29871, 11 July 1962, Page 3

Liver, Bacon, Prune Rolls

Ingredients: 1 lamb's fry or calf liver 6 rashers bacon 12 almonds 12 prunes 1 large onion 2 tomatoes 2 tablespoons dripping 4 cup seasoned flour li cups stock or vegetable liquor 1 packet frozen mixed vegetables Mashed potatoes Method: Blanch and toast almonds lightly. Stone prunes and insert an almond into each instead. Cut rind from bacon and cut rashers in half. Soak lamb’s fry in salted water for half an hour, then drain, remove any membrane and slice thinly. Lay a piece of bacon and one stuffed prune on each piece of liver and roll up. Secure with toothpicks or tie with cotton. Place well seasoned flour in a paper bag and drop the rolls in, shaking to coat -well. Brown in hot dripping on all sides. Drain out into a casserole. Fry chopped onion until browned, then drain off excess fat and add chopped tomatoes to the pan and stock or water. Bring to the boil and thicken with remaining seasoned flour, making sure there are no lumps. Pour over the liver rolls and cover. Cook lj hours in a fairly low oven. Cook mixed vegetables and cook and mash potatoes until white and fluffy. Add drained mixed vegetables to the casserole and fork through lightly and surround with a wreath of potato.