| 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
A Message from our Provider:
“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”