Lancashire Soup Recipe

8 oz. Sheep?s liver
8 oz. Bacon bones, or trimmings and rinds
3 pints stock, or beef bouillon cubes mixed with water
2 oz. Margarine or pork dripping
1 medium-sized onion
1 oz. Flour
2 slices stale bread
salt and pepper
toast croutons

• Wash and wipe the liver, removing skin and any gristly tubes.
• Remove surplus fat from bacon trimmings.
• Put liver and bacon trimmings, bones and rinds in large pan with the stock; bring to the boil.
• Melt margarine or dripping, add onion and fry until a good brown.
• Stir in the flour and let it brown slightly.
• Add blended flour and onion to boiling stock, etc.
• Boil for 30 minutes: remove bacon bones and rinds, if used.
• Add bread cut into squares, simmer 5 minutes or until bread is soft.
• Rub the soup through a coarse sieve or Mouli grater.
• Reheat to boiling point.
• Taste and season carefully-bacon may make the soup salty.