1½ lbs. pig's liver 3 ozs. suet 1 or 2 teaspoonfuls sage (chopped) ¼ teaspoonful pepper 4 os. breadcrumbs 2 large onions 2 teaspoonfuls salt Mince raw liver and onions into bowl. Mix with bread crumbs, suet, salt and pepper and sage thoroughly. Form into small balls. Bake in a moderate oven for about 30 minutes; pour boiling water into tin to form gravy. This savoury dish was popular in Pembrokeshire 150 years ago. |
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