Suet pastry pasty containing chopped pig liver with bacon and herbs, steamed.
The original source of this receipt isn't known. Can you help? firstname.lastname@example.org
1lb Suet Pastry
12oz Lean Bacon Rashers
12oz Pigs Liver, chopped
8oz Onions, chopped
1 teasp Chopped Sage
2 teasp chopped Parsley
1. Roll the pastry out to a rectangle about ¼ inch thick.
2. Spread the bacon rashers, liver and onions evenly over the pastry, leaving a 1-inch border then sprinkle with the chopped herbs and pepper.
3. Dampen the edges of the pastry, roll up lightly and seal the edges.
4. Wrap the dumpling in pleated greaseproof paper then loosely with aluminium foil, making sure you seal the parcel securely then steam for 2½ to 3 hours. Serve hot
MORE FROM Foods of England...|
Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ●
COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018
BUILT WITH WHIMBERRY