| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Meat |
6 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Calf's or lamb liver |
| 1 |
sm |
Onion; chopped |
| 1 |
|
Egg |
| 1 |
lb |
Ground lamb |
| 1/2 |
c |
Stock or broth |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Black pepper |
| 1/4 |
ts |
Cayenne |
| 1/2 |
ts |
Freshly grated nutmeg |
| 1/8 |
ts |
Ground ginger |
| 1/8 |
ts |
Ground cloves |
| 1 |
|
Lemon; juice of -or- |
| 1/4 |
c |
Red wine |
| 1 |
c |
Stone-ground oats or old-fashioned rolled oats |
INSTRUCTIONS
Chop liver and onion in food processor. Add egg, lamb, broth, salt,
pepper, cayenne, nutmeg, ginger, cloves, lemon juice and oats and process
just long enough to combine well.
Transfer mixture to greased 8-1/2-by-4-1/2-inch loaf pan and shape as for
meatloaf. Bake at 350 degrees 45 to 55 minutes or until center is firm.
Cool slightly, then unmold onto serving platter. Serve with potatoes,
turnips and carrots. Makes 6 to 8 servings.
WASHINGTON TIMES FOOD SECTION
JANUARY 24, 1996
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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