[censored]

On Wed 24 Aug 2005 10:07:47a, Ophelia wrote in rec.food.cooking:

Quoted message said:

[censored]

500g (l pound) pigs liver
1 tablespoon chopped parsley
8oz breadcrumbs
1 teaspoon mixed herbs
6oz pork belly
¼ teaspoon mixed spice
salt and pepper
pig's caul, if available

Wash and dry the liver and cut into pieces. Cut up the pork and the
onions. Put the liver, pork and onions through a mincer and mix
thoroughly with the bread, parsley, herbs, spice, salt and pepper.
(Season rather highly, as [censored] should be very savoury.)
Cut a pig's caul into pieces about 20cm (4 inches) square and put some
of the mixture in each square. Wrap up and put into a baking tin, join
downwards, so that each [censored] touches the next. I you don't have a
caul, place the unwrapped [censored] closely together in the tin and cover
well with baking paper.
Bake in a hot oven 220C for 35 to 40 minutes. Serve hot or cold.

My mother and grandmother used pork liver and pork to make what they called
"liver pudding", and I found that I really liked pork liver. The liver
pudding was highly seasoned with black pepper and a bit of allspice.

If you made the [censored], I'd surely try them, and I suspect I'd really like
them.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Wed 24 Aug 2005 10:07:47a, Ophelia wrote in rec.food.cooking:

Quoted message said:

[censored]

500g (l pound) pigs liver
1 tablespoon chopped parsley
8oz breadcrumbs
1 teaspoon mixed herbs
6oz pork belly
¼ teaspoon mixed spice
salt and pepper
pig's caul, if available

Wash and dry the liver and cut into pieces. Cut up the pork and the
onions. Put the liver, pork and onions through a mincer and mix
thoroughly with the bread, parsley, herbs, spice, salt and pepper.
(Season rather highly, as [censored] should be very savoury.)
Cut a pig's caul into pieces about 20cm (4 inches) square and put
some
of the mixture in each square. Wrap up and put into a baking tin,
join
downwards, so that each [censored] touches the next. I you don't have a
caul, place the unwrapped [censored] closely together in the tin and
cover
well with baking paper.
Bake in a hot oven 220C for 35 to 40 minutes. Serve hot or cold.

My mother and grandmother used pork liver and pork to make what they
called
"liver pudding", and I found that I really liked pork liver. The
liver
pudding was highly seasoned with black pepper and a bit of allspice.

If you made the [censored], I'd surely try them, and I suspect I'd really
like
them.

Course ya would🙂) Who knows.....one of these fine days.......🙂

In article <[email hidden]>,

Ophelia said:

[censored]

500g (l pound) pigs liver
1 tablespoon chopped parsley
8oz breadcrumbs
1 teaspoon mixed herbs
6oz pork belly
¼ teaspoon mixed spice
salt and pepper
pig's caul, if available

Wash and dry the liver and cut into pieces. Cut up the pork and the
onions. Put the liver, pork and onions through a mincer and mix
thoroughly with the bread, parsley, herbs, spice, salt and pepper.
(Season rather highly, as [censored] should be very savoury.)
Cut a pig's caul into pieces about 20cm (4 inches) square and put some
of the mixture in each square. Wrap up and put into a baking tin, join
downwards, so that each [censored] touches the next. I you don't have a
caul, place the unwrapped [censored] closely together in the tin and cover
well with baking paper.
Bake in a hot oven 220C for 35 to 40 minutes. Serve hot or cold.

You may be able to substitute pork intestine (sausage casing) for the
caul. I've never seen caul for sale here?

Interesting recipe for using liver, thanks!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

Ophelia said:

Cut a pig's caul into pieces about 20cm (4 inches) square and put some

Wait! Isn't 20cm approx 8in? Or am I having problems with my arithmetic
again?

-bwg

In article <[email hidden]>,

Quoted post said:

Ophelia said:

Cut a pig's caul into pieces about 20cm (4 inches) square and put some

Wait! Isn't 20cm approx 8in? Or am I having problems with my arithmetic
again?

-bwg

I think she meant 20 square cm?

1 cm is roughly 1/2" so it'd be 10 square inches.

Wait! 4 inches would be 16 square inches would be approx 32 cm?

Hmmmmmmmmm........
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

Quoted post said:

Ophelia said:

Cut a pig's caul into pieces about 20cm (4 inches) square and put some

Wait! Isn't 20cm approx 8in? Or am I having problems with my arithmetic
again?

Hmmmm.......
2" X 2" would be 4 square inches.
5cmX4cm would be 20 square cm.
It looks a little confusing, but it works out to about the same.

OmManiPadmeOmelet said:

I think she meant 20 square cm?

1 cm is roughly 1/2" so it'd be 10 square inches.

Wait! 4 inches would be 16 square inches would be approx 32 cm?

Hmmmmmmmmm........

Only because you used the wrong conversion. There are roughly 2.5 cm in an inch. A
piece cut to be 2 inches square (4 square inches) would be 5cm x 5cm., so just
under 2 inches, or .... 4 cmX 5 cm would be 20 sqcm.

Who measures things like this accurately?

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Ophelia said:

Cut a pig's caul into pieces about 20cm (4 inches) square and put
some

Wait! Isn't 20cm approx 8in? Or am I having problems with my
arithmetic
again?

-bwg

*giggle* sorry🙂 It doesn't matter much anyway🙂)

Quoted message said:

In article <[email hidden]>,

Dave Smith said:

OmManiPadmeOmelet said:

I think she meant 20 square cm?

1 cm is roughly 1/2" so it'd be 10 square inches.

Wait! 4 inches would be 16 square inches would be approx 32 cm?

Hmmmmmmmmm........

Only because you used the wrong conversion. There are roughly 2.5 cm in an
inch. A
piece cut to be 2 inches square (4 square inches) would be 5cm x 5cm., so
just
under 2 inches, or .... 4 cmX 5 cm would be 20 sqcm.

Who measures things like this accurately?

<smiles> Not I... :-)

Ya wanna measure or ya wanna cook?

I think that is somebody's signature?

;-D
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Dave Smith said:

OmManiPadmeOmelet said:

I think she meant 20 square cm?

1 cm is roughly 1/2" so it'd be 10 square inches.

Wait! 4 inches would be 16 square inches would be approx 32 cm?

Hmmmmmmmmm........

Only because you used the wrong conversion. There are roughly 2.5 cm
in an
inch. A
piece cut to be 2 inches square (4 square inches) would be 5cm x
5cm., so
just
under 2 inches, or .... 4 cmX 5 cm would be 20 sqcm.

Who measures things like this accurately?

<smiles> Not I... :-)

Ya wanna measure or ya wanna cook?

I think that is somebody's signature?

;-D

LOLOL yesssssssssssssss🙂)) [censored]

Dave Smith said:

OmManiPadmeOmelet said:

I think she meant 20 square cm?

1 cm is roughly 1/2" so it'd be 10 square inches.

Wait! 4 inches would be 16 square inches would be approx 32 cm?

Hmmmmmmmmm........

Only because you used the wrong conversion. There are roughly 2.5 cm in an inch. A
piece cut to be 2 inches square (4 square inches) would be 5cm x 5cm., so just
under 2 inches, or .... 4 cmX 5 cm would be 20 sqcm.

Who measures things like this accurately?

Scientists 🙂

~patches~ said:

Dave Smith said:

OmManiPadmeOmelet said:

I think she meant 20 square cm?

1 cm is roughly 1/2" so it'd be 10 square inches.

Wait! 4 inches would be 16 square inches would be approx 32 cm?

Hmmmmmmmmm........

Only because you used the wrong conversion. There are roughly 2.5 cm
in an inch. A
piece cut to be 2 inches square (4 square inches) would be 5cm x 5cm.,
so just
under 2 inches, or .... 4 cmX 5 cm would be 20 sqcm.

Who measures things like this accurately?

Scientists 🙂

Engineers!

jim

Ophelia said:

[censored]

500g (l pound) pigs liver
1 tablespoon chopped parsley
8oz breadcrumbs
1 teaspoon mixed herbs
6oz pork belly
¼ teaspoon mixed spice
salt and pepper
pig's caul, if available

Wash and dry the liver and cut into pieces. Cut up the pork and the
onions. Put the liver, pork and onions through a mincer and mix
thoroughly with the bread, parsley, herbs, spice, salt and pepper.
(Season rather highly, as [censored] should be very savoury.)
Cut a pig's caul into pieces about 20cm (4 inches) square and put some
of the mixture in each square. Wrap up and put into a baking tin, join
downwards, so that each [censored] touches the next. I you don't have a
caul, place the unwrapped [censored] closely together in the tin and cover
well with baking paper.
Bake in a hot oven 220C for 35 to 40 minutes. Serve hot or cold.

Hey you forgot the 'rich West Country Gravy' a la 'Brain's [censored]'.

OmManiPadmeOmelet said:

In article <[email hidden]>,

Ophelia said:

[censored]

500g (l pound) pigs liver
1 tablespoon chopped parsley
8oz breadcrumbs
1 teaspoon mixed herbs
6oz pork belly
¼ teaspoon mixed spice
salt and pepper
pig's caul, if available

Wash and dry the liver and cut into pieces. Cut up the pork and the
onions. Put the liver, pork and onions through a mincer and mix
thoroughly with the bread, parsley, herbs, spice, salt and pepper.
(Season rather highly, as [censored] should be very savoury.)
Cut a pig's caul into pieces about 20cm (4 inches) square and put some
of the mixture in each square. Wrap up and put into a baking tin, join
downwards, so that each [censored] touches the next. I you don't have a
caul, place the unwrapped [censored] closely together in the tin and cover
well with baking paper.
Bake in a hot oven 220C for 35 to 40 minutes. Serve hot or cold.

You may be able to substitute pork intestine (sausage casing) for the
caul. I've never seen caul for sale here?

Interesting recipe for using liver, thanks!
--
Om.

Pork sausage casing wouldn't work very well; it wouldn't melt away the
way caul often does.
If you have a real butcher in town or Mexican carnicerias or Asian
butcher you should be able to order caul.

Ophelia said:

[censored]

500g (l pound) pigs liver
1 tablespoon chopped parsley
8oz breadcrumbs
1 teaspoon mixed herbs
6oz pork belly
¼ teaspoon mixed spice
salt and pepper
pig's caul, if available

Wash and dry the liver and cut into pieces. Cut up the pork and the
onions. Put the liver, pork and onions through a mincer and mix
thoroughly with the bread, parsley, herbs, spice, salt and pepper.
(Season rather highly, as [censored] should be very savoury.)
Cut a pig's caul into pieces about 20cm (4 inches) square and put some
of the mixture in each square. Wrap up and put into a baking tin, join
downwards, so that each [censored] touches the next. I you don't have a
caul, place the unwrapped [censored] closely together in the tin and cover
well with baking paper.
Bake in a hot oven 220C for 35 to 40 minutes. Serve hot or cold.

An alternative British name for these is Savoury Ducks, which is useful
for those prone to embarrassment and/or fits of giggles.

RobtE

"RobtE" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Ophelia said:

[censored]

500g (l pound) pigs liver
1 tablespoon chopped parsley
8oz breadcrumbs
1 teaspoon mixed herbs
6oz pork belly
¼ teaspoon mixed spice
salt and pepper
pig's caul, if available

Wash and dry the liver and cut into pieces. Cut up the pork and the
onions. Put the liver, pork and onions through a mincer and mix
thoroughly with the bread, parsley, herbs, spice, salt and pepper.
(Season rather highly, as [censored] should be very savoury.)
Cut a pig's caul into pieces about 20cm (4 inches) square and put
some
of the mixture in each square. Wrap up and put into a baking tin,
join
downwards, so that each [censored] touches the next. I you don't have a
caul, place the unwrapped [censored] closely together in the tin and
cover
well with baking paper.
Bake in a hot oven 220C for 35 to 40 minutes. Serve hot or cold.

An alternative British name for these is Savoury Ducks, which is
useful for those prone to embarrassment and/or fits of giggles.

LOL true but not nearly so much fun🙂

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Ophelia said:

[censored]

500g (l pound) pigs liver
1 tablespoon chopped parsley
8oz breadcrumbs
1 teaspoon mixed herbs
6oz pork belly
¼ teaspoon mixed spice
salt and pepper
pig's caul, if available

Wash and dry the liver and cut into pieces. Cut up the pork and the
onions. Put the liver, pork and onions through a mincer and mix
thoroughly with the bread, parsley, herbs, spice, salt and pepper.
(Season rather highly, as [censored] should be very savoury.)
Cut a pig's caul into pieces about 20cm (4 inches) square and put some
of the mixture in each square. Wrap up and put into a baking tin, join
downwards, so that each [censored] touches the next. I you don't have a
caul, place the unwrapped [censored] closely together in the tin and cover
well with baking paper.
Bake in a hot oven 220C for 35 to 40 minutes. Serve hot or cold.

You may be able to substitute pork intestine (sausage casing) for the
caul. I've never seen caul for sale here?

Interesting recipe for using liver, thanks!
--
Om.

Intestine will not work. The recipe requires fat. Any butcher who has
kidneys has caul fat as that is the fat that wraps them. It can also be
ordered quickly by your butcher if he is at all obliging. Caul fat is a
web-like structure of fat that initially holds the filling together, then
melts and adds tasty fat to the meat. It is essential not only to [censored]
and many other dishes, but especially to country pate.

Charlie

Ophelia said:

"RobtE" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Ophelia said:

[censored]

500g (l pound) pigs liver
1 tablespoon chopped parsley
8oz breadcrumbs
1 teaspoon mixed herbs
6oz pork belly
¼ teaspoon mixed spice
salt and pepper
pig's caul, if available

Wash and dry the liver and cut into pieces. Cut up the pork and the
onions. Put the liver, pork and onions through a mincer and mix
thoroughly with the bread, parsley, herbs, spice, salt and pepper.
(Season rather highly, as [censored] should be very savoury.)
Cut a pig's caul into pieces about 20cm (4 inches) square and put
some
of the mixture in each square. Wrap up and put into a baking tin,
join
downwards, so that each [censored] touches the next. I you don't have a
caul, place the unwrapped [censored] closely together in the tin and
cover
well with baking paper.
Bake in a hot oven 220C for 35 to 40 minutes. Serve hot or cold.

An alternative British name for these is Savoury Ducks, which is
useful for those prone to embarrassment and/or fits of giggles.

LOL true but not nearly so much fun🙂

Cannot imagine any of my Somerset neighbours calling [censored] savoury
ducks! That would really make them giggle LOL.

Arri London said:

Ophelia said:

"RobtE" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Ophelia wrote:

>[censored]

Quoted message said:

Quoted message said:

Quoted message said:

An alternative British name for these is Savoury Ducks, which is
useful for those prone to embarrassment and/or fits of giggles.

LOL true but not nearly so much fun🙂

Cannot imagine any of my Somerset neighbours calling [censored] savoury
ducks! That would really make them giggle LOL.

It's a Northern thing.