1 Review

Had some pig's liver and was looking for something different,and I found this recipe, and off I went! I soaked the liver in milk for 24 hours before cooking, and coated in flour, salt and pepper. I added garlic in with the onions, and topped the whole thing with grated cheese before baking. Very happy with the result, which was also very nice eaten cold the next day. When hot, I served it, as suggested, with Cumberland sauce, recipe number 131146. I can highly recommend this recipe.

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Tricia Mendes April 07, 2011
Liver and Onion Tart