Liver Loaf with Pan Gravy
Yield
6 servingsPrep
20 minCook
1 hrsReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
beef liver
|
|
| 1 ½ | cups |
water
boiling |
|
| 2 | slices |
salt pork
1/4 inch thick |
*
|
| 1 | large |
onions
|
|
| ¼ | cup |
parsley leaves
chopped |
|
| 2 | cups |
bread crumbs
soft |
|
| 2 | large |
eggs
slightly beaten |
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 ½ | cups |
water
cold |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
beef liver
|
|
| 355 | ml |
water
boiling |
|
| 2 | slices |
salt pork
1/4 inch thick |
*
|
| 1 | large |
onions
|
|
| 59 | ml |
parsley leaves
chopped |
|
| 473 | ml |
bread crumbs
soft |
|
| 2 | large |
eggs
slightly beaten |
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 355 | ml |
water
cold |
|
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℉ (180℃) 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.
