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 Suet pastry pasty containing chopped pig liver with bacon and herbs, steamed.  The original source of this receipt isn't known. Can you help? editor@foodsofengland.co.uk1lb Suet Pastry 12oz Lean Bacon Rashers 12oz Pigs Liver, chopped 8oz Onions, chopped 1 teasp Chopped Sage 2 teasp chopped Parsley Pepper 1. Roll the pastry out to a rectangle about 1/4 inch thick. 2. Spread the bacon rashers, liver and onions evenly over the pastry , leaving a 1-inch border then sprinkle with the chopped herbs and pepper. 3. Dampen the edges of the pastry, roll up lightly and seal the edges. 4. Wrap the dumpling in pleated greaseproof paper then loosely with aluminium foil, making sure you seal the parcel securely then steam for 21/2 to 3 hours. Serve hot  |
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