| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
Greek |
Meats, Main dish, Greek |
6 |
Servings |
INGREDIENTS
| 1 |
|
Lamb's liver (or calf) |
| 1/2 |
c |
Raw rice |
| 1 |
bn |
Scallions, chopped |
| 2 |
ts |
Dill, chopped |
| 1 |
ts |
Mint, chopped |
| 3/4 |
c |
Milk |
|
|
Salt & pepper to taste |
| 5 |
|
Eggs |
| 1 |
|
(or 2) Sausage casings |
| 4 |
tb |
Butter, melted |
INSTRUCTIONS
For stuffing, skin the liver and cut it into small pcs. with scissors;
place in a bowl. Add rice, scallions, dill, mint, salt & pepper; mix well.
Wash the casing and dip it into warm water, to open well. Place the
stuffing in the casing (as you would stuff a sausage). Fold it carelully
and place on a buttered pan with the folded side down. Pour the melted
butter over this and roast in a 325 F. oven for 45 min.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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