Wednesday, November 16, 2011

Liver Rolls

Cut two sheep's livers in slices half an inch thick; season them with salt and pepper; spread over each a layer of sausage meat as thick as the liver, season that, roll each slice up, and tie it in place with a string; on the bottom of a baking pan put one ounce of carrot, and one ounce of onion sliced, two bay leaves, one sprig of thyme, three of parsley, and an ounce of salt pork sliced; lay the liver on these, put over each roll a tablespoonful of brown gravy, or Spanish sauce, and bake them in a moderate oven about forty minutes, or until they are thoroughly cooked; lay them on a hot platter, add a gill of stock or water to the pan they were baked in, stir the vegetables about in it, and strain it over the liver. Serve at once.

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