LIVER LOAF
SOMETHING NEW. If you have served liver only with bacon or onions, try this liver loaf. You can use one-third cup water in which liver was cooked instead of twbthirds cup liver water, if you wish, or two-thirds cup milk. Liver Loaf.—One pound beef liver, one small onion, five slices bacon, one tablespoon bacon fat, one tablespoon flour, i teaspoon salt, two-third cup bread crumbs, one egg, slightly beaten. Buy' liver in one piece. Wash and skin. Simmer 45 minutes without adding water. Remove large veins. Put liver through food chopper with onion. Dice bacon fine. Fry out the fat. Drain on absorbent paper. Prepare a sauce of fat, flour, salt and liquor from liver. Combine all ingredients, mixing thoroughly. Form into loaf two inches high and place in greased pan. Bake in a moderate oven (350 degrees F.) 45 minutes. If necessary pour one-fourth cup water around loaf to keep moist. This loaf will serve six.
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Wairarapa Times-Age, 18 July 1938, Page 8
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159LIVER LOAF Wairarapa Times-Age, 18 July 1938, Page 8
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