Yield: 4 Servings
|8 ounces||Beef liver, sliced|
|4 ounces||Beef suet, shredded|
|4 ounces||Pinhead oatmeal|
|5 ounces||Onion, chopped|
|\N \N||Black pepper, freshly ground|
|2 teaspoons||S, salt|
Boil the liver and onion in a little water for 15min. Toast the oatmeal until light golden brown. Put the liver and onion through a grinder or mincer or chop slightly in a food processor. If you do use a processor, don't turn the mixture into puree! Make the volume of the onion and liver liquid up to 8 fl. oz. with water or stock. Mix everything together with about level 2 tsps. salt and a lot of ground pepper. (You can of course add other seasonings such as cayenne.) Press into a greased bowl, cover and steam for two hours. Can also be cooked in a pressure cooker in about half an hour. Serve with the usual mashed potatoes and turnip.
Recipe by: : Traditional Scottish - adapted by C Begg.
Posted to CHILE-HEADS DIGEST V3 #212, by justme3@... (Kevin Rhodes) on Wed, 15 Jan 1997.