Approx 1lb lamb's liver 2 eggs Approx 8oz self-raising flour Weights are approximations as I don't have kitchen scales - I usually bake by cupfuls. Liquidise liver and eggs. Turn into a mixing bowl and stir in flour to make a stiff cake consistency. Line baking tin with foil and brush with oil. Enough for a tin 6inches by 8 inches, approx 1 1/2 inches deep. Turn mixture into tin and bake. 180c for 20 minutes, then 160c for another 20 minutes or until you can insert a knife and the blade comes out clean. Allow to cool and cut into small pieces. It has the texture of a loaf of bread.