(Finker)
1 pig's kidney
1 pig's liver
1 pig' s heart
The same quantity of suet
15 shallots
2 large, sour apples
Thyme
3-4 bay leaves
Salt and ground black pepper
Worcestershire Sauce
Clean the offal and boil until tender together with the shallots, thyme and bay leaves.
Mince the suet and melt down very slowly to form greaves.
Pour off half the fat and fry up the finely sliced apple in the pan with the greaves.
Meanwhile chop up the offal finely, mix with the greaves and season with salt and pepper.
Cook well through, season again if necessary and add a little Worcestershire Sauce. Serve with rye-bread.