Liver Packets, Stuffed Onions

Press, Volume CII, Issue 30191, 24 July 1963, Page 3

Liver Packets, Stuffed Onions

For a hot savoury dinner on a cold night, make Liver rackets and serve them with Stuffed Onions. The same crumb seasoning fills both the onions and the liver rolls and they roast together in the oven. It is a novel meal.

Ingredients: 1 lambs fry Seven rashers bacon 6 large onions 1J cups fine white breadcrumbs 1 tablespoon chopped parsley 1 tablespoon melted butter 1 teaspoon mixed herbs Salt and pepper, 1 egg

Method: Peal large onions and simmer in lightly-salted water for about half an hour but do not overcook. Use sufficient of the onion water to moisten the crumbs Drain onions and scoop a hollow from the centre of each. Chop the onion removed and add to the crumbs together with one rasher of very finelychopped bacon, herbs, parsley, melted butter and salt and pepper. Mix with beaten egg. Spoon some of the stuffing into each onion shell. Place in a baking dish with a very little dripping Slice liver into six slices Spread each with some of the remaining stuffing and roll up firmly, rolling a rindless piece of bacon firmly round each. Secure with toothpicks. Place in the dish between the onions. Dot the tops of the onions and each roll with a tiny piece of butter. Bake in a moderate oven for one hour.