Liver Loaf
Description
This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors
Liver Loaf
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.
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