Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 12-16 ounces raw liver | |
| 1½ pounds | White flour |
| 8 ounces | Quaker Oats |
| 3 | Bouillon cubes, meat or |
| Chicken flavored | |
| 1 cup | Water- approx. |
| 2 | Eggs, beaten |
Recipe received from Thora.
Preheat oven to 350. Grease 3 cookie sheets. Chop the liver finely, or put briefly in a blender. Mix flour and oats, crumble in the bouillon cubes, add eggs and the chopped liver. Add enough water to make a firm but slightly sticky dough. Spread evenly on the cookie sheets, about ½" thick. Dip a small dog-cookie cutter in flour before cutting out each portion. Bake 1 hour. Can be kept for about 2 weeks. Store in refrigerator.