We have raided the Woman’s Weekly archives to bring you this recipe from 1965
Prep time: 30 mins
Cooking time: 1 hr 5 mins
Total time: 1 hr 35 mins
Skill level: Bit of effort
- 6 rashers streaky bacon (about 125g/4oz), derinded
- 125g (4oz) fresh white breadcrumbs
- 250g (8oz) lamb’s liver, cut into finger-width strips
- 1 heaped tablespoon chopped fresh parsley
- 2 medium eggs
- 300ml (½ pint) milk
- A good pinch of mustard powder or ¼ teaspoon ready-made mustard
- Salt and freshly ground black pepper
- 90g (3oz) mature Cheddar, grated
- 1.25 litre (2 pint) ovenproof dish, buttered
- Set the oven to Gas Mark 5 or 190°C. Set aside 2 of the rashers of bacon. Chop the rest and dry-fry it.
- Meanwhile, sprinkle half the breadcrumbs into the dish; scatter liver and cooked bacon over and then the rest of the breadcrumbs, along with parsley.
- Beat the eggs and milk with the mustard and seasoning. Pour this into the dish and sprinkle with the grated cheese. Cut the 2 rashers of bacon into 3 strips, halve these and arrange them, criss-crossed, over the top.
- Cover the dish with a piece of greaseproof paper and bake for 40 mins, taking the paper off for the last 15 mins to brown the top, which will have puffed up. Serve hot with green vegetables.
Nutritional information per portion
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.