This was my dad's way of making sure our family got our weekly dose of liver. It's one of those recipes that he never wrote down. Most of the time he added it to soup, but once in a while he served it with fried onions.
22 people made this
450g (1 lb) raw pork or beef liver
50g (2 oz) fresh breadcrumbs
5 tablespoons plain flour
1 dash salt, divided
ground black pepper to taste
2L (3 1/2) pints boiling beef stock
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Method Prep:30min › Cook:30min › Ready in:1hr
Grind liver in a food processor until smooth. Blend in breadcrumbs, egg, flour, salt and pepper. Using a wet spoon, drop spoonfuls into boiling stock. Simmer for 25 to 30 minutes.