From the Bentham kitchen

Cooking Time: 1 hour

Preparation Time: 15 – 20 mins

Oven Temp Moderate 375 deg F (180/190 Deg C) Gas 4

Oven Position Centre

All weights are UK Imperial (16oz to lb – 20 fl oz to 1 pint)

For 4 – 8 portions you need

8 – 12 oz Liver (calves or pigs)

4 oz Fat Bacon

1 oz Butter

1 oz Flour

¼ pt Milk

1 Egg

Seasoning

2 teaspoons grated Onion

1 – 2 Teaspoons Sherry – optional

½ Teaspoon salt

½ Teaspoon Pepper

Wash the liver. Take away sinews and veins, cut liver and process or mince till roughly chopped. Add fat bacon and process/mince for a few more seconds to required consistency.

Make a thick sauce of butter, flour and milk, stirring well; add seasoning.

Mix well the liver and bacon with the sauce and add egg.

Add grated onion and sherry then season with salt and pepper.

Place mixture in a greased 1 ½ pint capacity dish, place this in a tin filled with water, cover with foil or greased paper and cook until firm.

Delicious.

I usually also add a clove of crushed garlic to the mixture, omit the sherry, and put into individual ramekins before cooking. Easier to give to family that way.