| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Scottish |
Soul & fest |
4 |
Servings |
INGREDIENTS
| 8 |
oz |
Beef liver, sliced |
| 4 |
oz |
Beef suet, shredded |
| 4 |
oz |
Pinhead oatmeal |
| 5 |
oz |
Onion, chopped |
|
|
Black pepper, freshly ground |
| 2 |
ts |
S, salt |
INSTRUCTIONS
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,
don't 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.
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