Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Pork Liver | 100g cooked | 242 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1½ lb beef or pork liver
- 8 oz bacon
- 1 clove garlic
- 1 eschallot
- 15 oz bread crumbs
- 2 eggs
- 2 tsp salt
- ¼ tsp black pepper
- 1/8 tsp grated nutmeg
- 1 onion, grated
- 2 bay leaves (optional)
Directions
Remove the skin and tubes from liver, put it into a pan, add a little water and simmer until partly cooked.
Put the partly cooked liver, half of the bacon, the garlic and eschallot through a mincer.
Add the bread crumbs, beaten eggs, onion and seasoning, and mix thoroughly.
Lay bay the leaves in the bottom of a loaf pan and line with the remaining bacon slices.
Fill the pan with the mixture. Cover with buttered grease-proof paper or foil and bake in a moderate oven at 350°F for 1 hour, or until mixture is cooked.
Unmould onto a platter and garnish with parsley and tomatoes.
Category:Guyanese Recipes
Category:Guyanese Appetizers