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onion stalks celery carrot bay leaf water veal liver pork liver bacon salt pork onion eggs bread crumbs milk liver stock salt
Viewed: 34 - Published at: 6 years agoIngredients
- 1 md. onion, chopped
- 2 stalks celery, chopped
- 1 md. carrot, diced
- 1 bay leaf
- 3 cups water
- 1 lb. veal liver
- 1/2 lb. pork liver
- 2 slices bacon
- fresh salt pork
- 1 tsp. grated onion
- 2 eggs, beaten
- 2/3 cup dry bread crumbs
- 2/3 cup milk
- 1/4 cup liver stock
- Salt and pepper
Method
- Cook the vegetables with the bay leaf in the water for 30 minutes.
- Remove the skin and membrane from the liver.
- Cut the liver into thick slices and simmer with the vegetables 3 to 5 minutes.
- Drain and reserve 1/4 cup of the liver stock.
- Discard the bay leaf.
- Put the liver, vegetables, and bacon or salt pork through a food chopper, using a fine blade.
- Grind the mixture twice.
- Add the onion and eggs.
- Soften the bread crumbs in the milk mixed with the reserved liver stock.
- Combine with the mixture.
- Season to taste with salt and pepper.
- Beat thoroughly.
- Spoon into a greased loaf pan and sprinkle the top with some melted fat.
- Cook in a moderate oven (350F) for about 45 minutes.
- Chill.
- Serve in slices.
