Ou Vrou Onder die Kombers v2

Potjie No: 2 or 3
Serves: 6
Cooking Time: 1 hour
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500 g sheep’s liver
7 ml salt
Freshly ground black pepper to taste
15 ml wine vinegar or lemon juice
1 egg (optional)
1 slice white bread soaked in milk or meat stock
5 ml grated lemon rind
10 ml fresh thyme or 5 ml dried
1 piece caul fat

Plunge liver into boiling water for 1 minute.
Remove the skin.
Shred liver finely with a fork.
Add remaining ingredients, except the caul, to the liver and mix well.
Place caul on a board and open it up to flatten it, then place at the bottom of the potjie. Spoon liver mixture on top of the caul.
Fold sides of the caul over mixture so that it is completely covered.
If the caul refuses to lie flat, place a weighted enamel plate on top or fasten it with cocktail sticks.
Cover with lid and bake over a slow fire for 45-60 minutes or until the liver is cooked.

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