Pig's Liver is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of layered parboiled potatoes, pig's liver and lungs, bacon, onions and herbs that are baked in stock until tender. The full recipe is presented here and I hope you enjoy this classic British version of: Pig's Liver.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
PIG'S LIVER (a Savoury and Economical Dish).
831. INGREDIENTS.—The liver and lights of a pig, 6 or 7 slices of bacon, potatoes, 1 large bunch of parsley, 2 onions, 2 sage-leaves, pepper and salt to taste, a little broth or water.
Mode.—Slice the liver and lights, and wash these perfectly clean, and parboil the potatoes; mince the parsley and sage, and chop the onion rather small. Put the meat, potatoes, and bacon into a deep tin dish, in alternate layers, with a sprinkling of the herbs, and a seasoning of pepper and salt between each; pour on a little water or broth, and bake in a moderately-heated oven for 2 hours.
Time.—2 hours. Average cost, 1s. 6d.
Sufficient for 6 or 7 persons.
Seasonable from September to March.
Modern Redaction
Ingredients:
liver and lungs of 1 pig
7 slices of bacon
6 potatoes
1 large bunch of parsley, minced
2 onions, finely chopped
2 sage leaves, minced
salt and freshly-ground black pepper, to taste
100ml little stock or water
Method:
Slice the liver and lungs, removing any membranes, sinews and connective tissue. Wash perfectly clean then set aside.
Bring a pan of lightly-salted water to a boil, add the potatoes and parboil for about 10 minutes. Drain the potatoes, peel and slice.
In a deep roasting tin or casserole dish, combine the meats, potatoes and bacon, adding them in alternating layers and sprinkling the top of each layer with a mix of the herbs and a little salt and black pepper. Pour over the stock or water, cover the pan then transfer to an oven pre-heated to 170°C and bake for 2 hours, or until all the ingredients are done.
