Savoury Liver
Dear Aunt Daisy, Folks who like savoury dishes would enjoy this. One pound of liver; 3 tashers of bacon, or if preferred, fresh pork fat; 1 large onion; a thick slice of wholemeal bread; sage, salt and pepper, and 1 teacup of water or vegetable stock, or gravy. Cut the liver into pieces about three inches long, also the bacon or pork fat. Soak the bread until moist, squeeze and add to it the onion cut small, the sage, salt, and pepper. Put the bacon into a baking dish, then lay the liver on top and then cover with the stuffing mixture. Add the water or stock. Bake in a moderate oven 1 hour. After it has been cooking for half an hour, stir all together. If the mixture seems to need it, a little vegetable water can be added about ten minutes before serving. It can be cooked in a casserole in which case the lid should be removed and the. contents browned a little before
serving:
E.
S.
(Wellington).
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19410905.2.70.4
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New Zealand Listener, Volume 5, Issue 115, 5 September 1941, Page 46
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173Savoury Liver New Zealand Listener, Volume 5, Issue 115, 5 September 1941, Page 46
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Copyright in the work University Entrance by Janet Frame (credited as J.F., 22 March 1946, page 18), is owned by the Janet Frame Literary Trust. The National Library has been granted permission to digitise this article and make it available online as part of this digitised version of the New Zealand Listener. You can search, browse, and print this article for research and personal study only. Permission must be obtained from the Janet Frame Literary Trust for any other use.
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