The South African Cook Book by Diane Kersey - HTML preview

Liver in Vetnet

1 teaspoon salt

1 sheep liver, minced

1 slice white bread, soaked in a little milk

2 1/2 oz. currants

Salt and pepper to taste

Pinch grated nutmeg

1 egg

1 onion, diced fine

2 tablespoons vinegar

14 ½ oz. net vet (netted fat layer covering stomach of sheep)

Method: Combine all ingredients and scoop it onto the net vet that has been spread out on a baking dish. Fold closed and secure with toothpicks. Pour a little water in the dish and bake for 1 or more hours at 325°F, until it is browned evenly. Baste frequently with water. Serves 6