Name: Liver Loaf with Pan Gravy
Ingredients: 1 1/2 lb Beef liver; 1 1/2 c Boiling water; 2 sl Salt pork, 1/4 inch thick; 1 lg Onion; 1/4 c Chopped parsley; 2 c Soft bread crumbs; 2 Eggs, slightly beaten; 1 ts Salt; 1/4 ts Pepper; 2 tb Flour; 1 1/2 c Cold water

It is significant that we are described as being slightly lower than the angels rather than being slightly higher than the beasts. Our place and privilege is to be a mediating figure, but to be one who looks up rather than down. When we sever the tie that binds us to God and try to cast off God's rule, we do not rise up to take God's place, as we desire to do, but rather sink to a more bestial level. In fact, we come to think of ourselves as beasts ('the naked ape') or, even worse, as machines.

James Montgomery Boice

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs		Meats	6	Servings

INGREDIENTS

1 1/2	lb	Beef liver
1 1/2	c	Boiling water
2	sl	Salt pork, 1/4 inch thick
1	lg	Onion
1/4	c	Chopped parsley
2	c	Soft bread crumbs
2		Eggs, slightly beaten
1	ts	Salt
1/4	ts	Pepper
2	tb	Flour
1 1/2	c	Cold water

INSTRUCTIONS

Rinse liver, cover with boiling water and let stand 10 minutes; drain.
Grind with salt pork and onion; add parsley, crumbs, eggs, salt and pepper,
and mix thoroughly. Press into baking pan (8x4x3 inches) and bake in a 350
degree oven for about 1 hour or until browned. Remove loaf to hot platter.
Stir flour into drippings and brown; add water gradually and cook 5 minutes
until thickened; season and pour over loaf.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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