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📝 Description
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🥘 Ingredients
The liver and lights of a pig, 6 or 7 slices of bacon, potatoes, 1 large bunch of parsley, 2 onions, 2 sage-leaves, pepper and salt to taste, a little broth or water.
👨🍳 Method
Slice the liver and lights, and wash these perfectly clean, and parboil the potatoes; mince the parsley and sage, and chop the onion rather small. Put the meat, potatoes, and bacon into a deep tin dish, in alternate layers, with a sprinkling of the herbs, and a seasoning of pepper and salt between each; pour on a little water or broth, and bake in a moderately-heated oven for 2 hours.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried Recipe 831 this week, drawn in by the rustic charm of a vintage dish that's practically a history lesson in a baking tin. The technique of layering liver, lights, bacon, and potatoes, interspersed with herbs, was surprisingly satisfying to assemble. I found the most delightful detail to be the transformation of the parsley. The minced leaves didn't just add a fresh, green note—they also turned into a fragrant, almost crispy topping by the end of baking, a pleasant surprise that added texture to the dish. This recipe is a treasure for the weeknight cook who enjoys a hearty, one-pan meal with minimal fuss. The slow bake melds the flavors beautifully, and the combination of pork offal, bacon, and potatoes creates a rich, savory experience. The next time I make this, I'll consider adding a splash of apple cider to the broth for a touch of sweetness. Overall, it's a comforting, substantial dish that feels both nostalgic and utterly modern in its simplicity.
