| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Meats |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Beef liver |
| 1 1/2 |
c |
Boiling water |
| 2 |
|
Salt pork, 1/4 inch thick |
| 1 |
|
Onion |
| 1/4 |
c |
Chopped parsley |
| 2 |
c |
Soft bread crumbs |
| 2 |
|
Eggs, slightly beaten |
| 1 |
t |
Salt |
| 1/4 |
t |
Pepper |
| 2 |
T |
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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