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| Salted
Liver |
Once or twice a
year on most farms, a pig was killed and salted down for use in the months to
follow. The head was made into brawn and the fat was made into
dripping.
A very common breakfast dish was
"crackling" thin slices of rind fried until crisp, and eaten with bread
and butter.
Salted pig's liver was cut thinly
and roasted in front of the fire on a long fork.
Place the liver on a tray with a thick layer of coarse salt over
and under it. Turn the liver every day for about eight days, working it well
into the brine. Hang to dry in a good draught.
It should hang for at least ten days before
cutting.
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