Liver in Caul Fat in the Oven
Description
This appetizer is quick and easy to prepare. Baked liver turns out very juicy; it can be served for lunch or dinner with any side dish: pasta, mashed potatoes, or a salad of fresh or roasted vegetables. It is especially delicious with sour cream of any fat content. It can be served warm or chilled.
Instructions
- 1
Step 1
Prepare the specified ingredients. Use pork, lamb, or beef liver. Soak the offal for about 1 hour in cold water or milk so it does not taste bitter. Rinse the caul fat and trim away the parts with holes.
- 2
Step 2
Rinse the mesh and spread it on a board or plate.
- 3
Step 3
Place the liver on top, being careful not to spread it flat but to mound it, so that slices of the baked dish are not flat.
- 4
Step 4
Season the liver. If you like, you can add a little meat seasoning, but not ground black pepper and not garlic — they make it bitter!
- 5
Step 5
Carefully wrap the liver in the netting in several layers so there are no gaps. Do not pierce the netting.
- 6
Step 6
Place in a baking dish. There is no need to grease the dish, as the lard lattice will prevent sticking. Preheat the oven to 200 degrees and place the dish with the prepared mixture in the oven.
- 7
Step 7
Bake the dish for about 25 minutes, then pierce it from underneath with a knife in several places. If the liver is not fully cooked, blood will run from it. If it is fully cooked, clear juice will run out. When juice appears, the dish can be removed from the oven.
- 8
Step 8
Let the baked dish cool slightly and cut into slices with a sharp knife. Arrange on a plate and serve.