Recipe of Liver Loaf - Food Recipes

-- Extracted from Meal-Master (tm) v8.02 --

Title: LIVER LOAF
Categories : Meats, Appetizers
Serving size: 4 servings 1/2 lb Veal or pork stew meat 3/4 lb Liver 1/2 lb Bacon; diced 2 Eggs 4 tb Chopped fresh sage 2 tb Minced garlic 1/4 ts Freshly ground black pepper 1/2 c Dry white wine Call this an American pate, if you like. Serve it with sour pickles, brown mustard and pumpernickel bread. COMBINE ALL INGREDIENTS in a glass bowl, cover and refrigerate overnight. The next day, grind the mixture twice using a meat grinder fitted with a large die. Or pulse until well combined, but not too smooth, in a food processor. Place the mixture in a loaf pan, cover tightly, place the loaf pan in a water bath, and place in preheated 375F oven until done, about 1 1/4 hours. Remove from the oven, unmold and serve immediately. Or place the loaf under a 3-pound weight, let cool to room temperature and then chill in refrigerator before serving. -----