This 142 year old receipe, for Pigs Liver Casserole, was originally sourced from Mr Adam Hodgkins, Nenagh, Co Tipperary, back in 1883. (Any remaining family I wonder?)
Back then pig’s liver we are informed was “of a high standard in Ireland when cooked in the following way, and resembles goose liver”. Latter goose liver or “Pâté de Foie Gras”, French for ‘fat liver’, a specialty food product made up of the liver of a duck or goose fattened by ‘gavage’ or the administration of food by force, especially to a bird/animal, typically through a tube leading down its throat into its stomach.
In the Ireland of 2025, restaurants menus would possibly title Pigs Liver Casserole as French or Scandinavian Liver Pâté.
This receipe is featured in a rare book entitled “A Taste Of Ireland”, initially published by Mrs Theodora FitzGibbon, some 57 years ago, in 1968.
The recipe, if you would like to try it, is as follows.
One lb (0.45 kg) pigs liver.
Six rashers of bacon (streaky if possible).
One large onion.
A little flour.
A half teaspoon of meat essence.
One tablespoon chopped parsley.
One cup water or stock.
Salt and pepper.
Remove the rind from the streaky rashers and lay two on the bottom of a casserole dish.
Rub the liver slices (see that they are not sliced too thin) in the flower.
Then put half the sliced onion on top of the rashers, followed by a layer of liver.
Repeat this until all the ingredients have been used up, ending with streaky rashers.
Season very well between layers, then add the Parsley, the stock of water, cover and cook in a moderate oven. (350 Fahrenheit Electric or gas mark 4) for no longer than one and a half hours.
The liver can be left in one piece if preferred, in which case cook for two hours.
Dish serves three to four persons.
Note: Pigs liver is regarded by medical experts as being highly nutritious; containing essential substances necessary for the body’s functioning, including vitamins A, B, and D vitamins, protein, folic acid (B9), iron, and certain digestive enzymes.
It is particularly high in vitamin A compared to other foods like meat, fish, eggs, etc. This high vitamin A content supports eye health, helps treat night blindness, and prevents dry eyes, and eye fatigue.
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