Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Vegetable | 1 tbsp (14g) | 120 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- two slices of salt pork
- one cup of stock
- one teaspoonful of salt
- two tablespoonfuls of butter
- one cup of the stock left in the pan that has been strained from the vegetables
- a sprig of parsley
- three rows
- one carrot
- one turnip
- one onion
- four peppercorns
- salt
- parsley
Directions
Lard it in three rows, or place several strips of salt pork over the top. Cut into slices one carrot, one turnip, one onion and two slices of salt pork; put them in the baking pan. Place the liver on them. Add one cup of stock or hot water, one teaspoonful of salt and four peppercorns, a sprig of parsley. Cover with another pan and cook in a moderate oven two hours and a half, basting often. Add more stock or water, if necessary. Make a gravy by melting in a sauce pan two tablespoonfuls of butter, stirring into it one of flour. When brown gradually stir in one cup of the stock left in the pan that has been strained from the vegetables. Season with more salt and pep- per, if necessary. Pour around the liver.
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