Cooking For969 Stuffed Liver

Press, Volume CIX, Issue 31976, 1 May 1969, Page 3

Cooking For 9 69 Stuffed Liver

(By CELIA TIMMS) Baked stuffed liver provides a most nutritious and economical meal. For four persons you will need: 1 lamb’s fry soz fresh breadcrumbs 2oz shredded suet 1 tablespoon chopped parsley Grated rind of J lemon i teaspoon mixed herbs 1 egg Stock Bacon. Method: Prepare liver by soaking in salted water and removing skin and membranes. Then cut into thin slices; season well with pepper and salt and place in a greased casserole dish. Mix breadcrumbs, suet, parsley, lemon rind and herbs and bind with the beaten egg. Place a layer of this over the meat then another layer of sliced liver, and then more stuffing. Pour enough stock to come about half-way up the dish and bake in a moderate oven (350 deg until the liver is tender, about one hour, when the top layer of stuffing should be lightly browned and crisp.

Officers. —Friends of Princess Marget Hospital officers:—President. Mrs L. 3. Oliver; vicepresidents, Mesdames G. Francis, L. Mayo, A. White and M. Brown; secretary, Mrs J. T. Foulds; treasurer, Mrs N. Symes; group conveners, Mesdames K. A. Hamilton (knitting). N. Green (sewing), and Mrs M. Tylee-Porter (floral work).