James Beard's American Cookery by James Beard

Author:James Beard [BEARD, JAMES]
Language: eng
Format: epub
ISBN: 9780316069816
Publisher: Little, Brown and Company
Published: 2009-02-27T16:00:00+00:00

An Old New England Liver Loaf

3 slices salt pork 4 inches long, ¼ inch thick

1 pound pork liver, sliced

1½ cups breadcrumbs or cracker crumbs

1 cup broth or water

2 eggs lightly beaten

¼ cup finely chopped onion

1 teaspoon thyme

1 teaspoon savory

1½ teaspoons salt

1 teaspoon freshly ground pepper

Bacon or salt pork slices to line the pan

Try out the salt pork in a heavy skillet. Add the liver and brown quickly. Grind the liver and the salt pork together. Mix the crumbs with the broth. Combine with the liver and salt pork. Add the beaten eggs, onion, and seasonings. Blend well together with the hands. From into a loaf. Line a loaf tin or a casserole with strips of salt pork or bacon. Place the loaf on top. Bake at 375 degrees for approximately 45 minutes to 1 hour, or until brown and firm to the touch. Eat the loaf hot or cold. Cold, it makes beautiful slices and has a delicious homely flavor.

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