Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 8 oz Beef liver, sliced
- 4 oz Beef suet, shredded
- 4 oz Pinhead oatmeal
- Black pepper, freshly ground
- 2 ts S, salt
- 5 oz Onion, chopped
Preparation
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, dont 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@ix.netcom.com (Kevin Rhodes) on Wed, 15 Jan 1997.
