Liver loaf with pan gravy
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Beef liver |
| 1½ | cup | Boiling water |
| 2 | slices | Salt pork, 1/4 inch thick |
| 1 | large | Onion |
| ¼ | cup | Chopped parsley |
| 2 | cups | Soft bread crumbs |
| 2 | Eggs, slightly beaten | |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 2 | tablespoons | Flour |
| 1½ | cup | Cold water |
Directions
Rinse liver, cover with boiling water and let stand 10 minutes; drain.
Grind with salt pork and onion; add parsley, crumbs, eggs, salt and pepper, and mix thoroughly. Press into baking pan (8x4x3 inches) and bake in a 350 degree oven for about 1 hour or until browned. Remove loaf to hot platter. Stir flour into drippings and brown; add water gradually and cook 5 minutes until thickened; season and pour over loaf.