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375g (¾ lb) belly pork rashers 500g (1 lb) lean stewing beef 250g (½ lb) pigs' liver 1 small onion, peeled 2 level tsp salt ½ tsp pepper 2 tblsp wine vinegar 1 tblsp brandy or white Vermouth 1 level tsp dried basil 1 egg, beaten 2 bay leaves |
Gluten-free Low-carb Dairy-free Nut-free Sugar-free |
Pre-heat oven to 170º C (350º F, gas mark 4).
Trim meat and cut into pieces, then mince with a medium cutter, or chop as small as you can. Season with salt, pepper, vinegar and brandy. Mix well and leave to stand for 2 hours.
Add egg and basil to the mixed meat and mix well. Spoon into a large (2 lb) loaf tin, smoothing the surface. Top with bay leaves.
Set in a roasting tin and add water to half-way up the sides. Bake for 2½-3 hours.
Remove from oven and leave to cool. When cool, place a weight on top and refrigerate.
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