Energy 235 kJ / 56 kcal
Total fat 0 g
- where of saturated 0 g
Total carbohydrate 3.3 g
- where of sugars 0 g
Protein 0.8 g
Salt 0.03 g
For 4 persons
700g pork liver
600g lard
100g flour
4 dl whole milk
1 dl GB beer
60g anchovy
1 egg
1 large onion
1⁄4 teaspoon salt
1⁄4 teaspoon pebber
1⁄4 teaspoon ground allspice
1⁄4 teaspoon ground carnation
Some fresh mushrooms and bacon for decoration
Cleans the liver for veins and cut it. Free the lard from the rind and cut it to smaller pieces. Liver, lard and achovies should go through a mincer twice. Cut og tear the onion and stir it into the forcemeat. Stir flour and spices, thereafter milk, beer and egg in the forcemeat. Put the forcemeat in a greased form and bake it for approximately 1 1/2 hours on 160 ̊ celsius.
Fry the bacon at low heat. Use the fat from the bacon to fry the mushrooms in.
All of this can be done in advance to be heated later on.