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greerwatson) wrote2014-06-13 09:31 pm
greerwatson) wrote2014-06-13 09:31 pm
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Liver and Bacon with Dumplings
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maryrenaultfics 10YO celebrations, I made two dishes: baklava in honour of the Ancients, and this dish in honour of the Moderns. It's a traditional English dish, handed down in my father's family. Unfortunately, nowadays I only make it for two, myself and my mother; and, as it is a casserole, it really makes better for at least four. So, in the recipe, I shall give approximate amounts for you to do it yourself properly, should you wish. However, the pictures are perforce of a rather scaled down version.
Here are most of the ingredients (except that I forgot to take the bacon out of the fridge):
The best liver to use for this is probably pigs' liver. It's rather coarse; but that simply means that it casseroles well; and it has a very strong, rich flavour. In this case, though, I've used beef liver, which is easier to find. Unless you can't buy anything else, I recommend that you not use calves' or lambs' liver: they both have a very delicate flavour and texture, and are best kept for frying.
Suet is raw beef fat, specifically the type of hard fat that is found around the heart and kidneys of the animal. It is available in Britain at the supermarket, ready grated. In Canada, you can usually get it in the months before Christmas, in with the frozen meat. (There are still people who like to make their own Christmas puddings.) It freezes well; so you can purchase a supply to use later. Lard can be substituted if absolutely necessary; but it doesn't produce the same flavour or texture.
Clean the liver, removing any veins and membrane.
Dice the onion.
Lay a layer of liver in the bottom of a large casserole dish, add a small handful of onion and a sprinkle of dried sage, and then lay a few slices of bacon across. Repeat until all the liver is used, with the top layer being liver.
Add about a half a cup of water. Put the top on the casserole dish, and cook it in the oven at 350° F for about a half an hour.
While the meat is cooking, mix the dumplings. First put all the ingredients in a mixing bowl. Then mix with cold water to make a soft dough. You want to do this lightly, so I recommend using a knife to sort of whisk things together (rather than stirring with a spoon, or rubbing it by hand). Add the water slowly, so you don't use too much.
Take the casserole dish out of the oven, and remove the lid. Shape the dumpling dough into balls and dot these over the top of the meat. Then, leaving the lid off, put the casserole back in the oven for about another 40 minutes.
The dumplings will brown nicely on top, but underneath they will be deliciously coated with the gravy from the meat.
Each person should receive two or three dumplings, plus a generous portion of liver.
Be sure that there is some bacon in each portion, since you want to eat it with the liver. And don't forget to dip the dumplings in the gravy!
maryrenaultfics 10YO celebrations, I made two dishes: baklava in honour of the Ancients, and this dish in honour of the Moderns. It's a traditional English dish, handed down in my father's family. Unfortunately, nowadays I only make it for two, myself and my mother; and, as it is a casserole, it really makes better for at least four. So, in the recipe, I shall give approximate amounts for you to do it yourself properly, should you wish. However, the pictures are perforce of a rather scaled down version.Here are most of the ingredients (except that I forgot to take the bacon out of the fridge):
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The best liver to use for this is probably pigs' liver. It's rather coarse; but that simply means that it casseroles well; and it has a very strong, rich flavour. In this case, though, I've used beef liver, which is easier to find. Unless you can't buy anything else, I recommend that you not use calves' or lambs' liver: they both have a very delicate flavour and texture, and are best kept for frying.
Suet is raw beef fat, specifically the type of hard fat that is found around the heart and kidneys of the animal. It is available in Britain at the supermarket, ready grated. In Canada, you can usually get it in the months before Christmas, in with the frozen meat. (There are still people who like to make their own Christmas puddings.) It freezes well; so you can purchase a supply to use later. Lard can be substituted if absolutely necessary; but it doesn't produce the same flavour or texture.
Clean the liver, removing any veins and membrane.
Dice the onion.
Lay a layer of liver in the bottom of a large casserole dish, add a small handful of onion and a sprinkle of dried sage, and then lay a few slices of bacon across. Repeat until all the liver is used, with the top layer being liver.
Add about a half a cup of water. Put the top on the casserole dish, and cook it in the oven at 350° F for about a half an hour.
While the meat is cooking, mix the dumplings. First put all the ingredients in a mixing bowl. Then mix with cold water to make a soft dough. You want to do this lightly, so I recommend using a knife to sort of whisk things together (rather than stirring with a spoon, or rubbing it by hand). Add the water slowly, so you don't use too much.
Take the casserole dish out of the oven, and remove the lid. Shape the dumpling dough into balls and dot these over the top of the meat. Then, leaving the lid off, put the casserole back in the oven for about another 40 minutes.
The dumplings will brown nicely on top, but underneath they will be deliciously coated with the gravy from the meat.
Each person should receive two or three dumplings, plus a generous portion of liver.
Be sure that there is some bacon in each portion, since you want to eat it with the liver. And don't forget to dip the dumplings in the gravy!