River Wissey Lovell Fuller

Liver Puffs

January 2005

Another delicious recipe from the Village Kitchen

Liver Puffs

Makes about 12


125 g / 4 oz pig's liver

75 g / 3 oz macaroni

15 g / 1/2 oz butter

1 tablespoon flour

150 ml / 1/4 pint milk

1 tablespoon chopped parsley

2 eggs

Oil or fat for frying


1. Parboil liver

2. Boil macaroni in salted water until cooked. Drain well.

3. Finely mince liver and macaroni.

4. Melt butter in a pan, stir in flour and cook until golden brown.

5. Add a quarter pint of milk, stir and cook until thick.

6. Add liver, macaroni and parsley and heat through.

7. Add well beaten eggs.

8. Drop large tablespoons of this mixture into hot fat deep enough to cover. They puff up slightly when cooked.

NB If you find flavour of liver is too strong, soak it in some milk and water for an hour before cooking. Discard the liquid.

Ray Thompson

Copyright remains with independent content providers where specified, including but not limited to Village Pump contributors. All rights reserved.