Directions
Preliminaries
Clean the liver of all stringy bits.
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Chop the onion fine.
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Filling the Casserole Dish
Put a layer of liver in the bottom of a pyrex casserole dish. Top this with a layer of
rashers of streaky bacon, fewer rather than more (no overlapping). Sprinkle with diced
onion and rubbed sage.
Repeat until all the liver is in the casserole. Add a
quarter cup of water. Cover the casserole with its lid.
First Cooking
Cook in the oven at 350°F for half an hour.
Making the Dumplings
Sift the flour, salt, and baking powder into a mixing bowl. Add the suet, and mix well.
Add enough water to make a soft dough, using a knife for mixing. Shape the
dumplings roughly into balls.
Putting the Dumplings On
Remove the casserole from the oven, and take the lid off. Place the dumplings on top,
so that there is no open space left.
Baking
Bake uncovered at 350°F for about forty minutes, or until the dumplings are golden brown.
Serves four to six people,
depending on the amount of liver.
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