Liver Loaf (From 1943)
Posted: 12 Dec 2020, 10:10
Darlene Holmes, Indiana
1 pound liver (beef, pork, or lamb)
2 small onions
1/2 pound sausage meat
1 cup finely crushed Post’s Corn Toasties
1 teaspoon Worcestershire sauce
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon celery salt
1/8 teaspoon pepper
2 eggs, well beaten
1 slice bacon
Cover liver with 1 cup boiling water and simmer gently 5 minutes. Drain, reserving broth. Put liver and onions through food chopper. Add sausage, Toasties, seasonings, and eggs. Add enough broth to moisten slightly; mix well. Pack mixture into greased 8x4x3-inch pan. Place bacon on top. Bake in moderate oven (350° F.) 45 minutes, or until done. Serve with Tomato Sauce. Serves 8. Tomato Sauce: Sauté 1 tablespoon minced onion in 4 tablespoons fat until soft. Add 4 tablespoons flour, 1/4 teaspoon salt, 1/8 teaspoon pepper, and 1 tablespoon Worcestershire sauce; blend. Add 2 cups tomato juice. Cook until thickened, stirring constantly. When there’s no juicy roast at market, no tender steak or chops, we’ll just choose lesser cuts. We’ll cook them so tender and make them so savory that no one will miss the others. A big meat loaf becomes the roast on our best Sunday menus with seasonings and consistency just right, not haphazard.
2 small onions
1/2 pound sausage meat
1 cup finely crushed Post’s Corn Toasties
1 teaspoon Worcestershire sauce
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon celery salt
1/8 teaspoon pepper
2 eggs, well beaten
1 slice bacon
Cover liver with 1 cup boiling water and simmer gently 5 minutes. Drain, reserving broth. Put liver and onions through food chopper. Add sausage, Toasties, seasonings, and eggs. Add enough broth to moisten slightly; mix well. Pack mixture into greased 8x4x3-inch pan. Place bacon on top. Bake in moderate oven (350° F.) 45 minutes, or until done. Serve with Tomato Sauce. Serves 8. Tomato Sauce: Sauté 1 tablespoon minced onion in 4 tablespoons fat until soft. Add 4 tablespoons flour, 1/4 teaspoon salt, 1/8 teaspoon pepper, and 1 tablespoon Worcestershire sauce; blend. Add 2 cups tomato juice. Cook until thickened, stirring constantly. When there’s no juicy roast at market, no tender steak or chops, we’ll just choose lesser cuts. We’ll cook them so tender and make them so savory that no one will miss the others. A big meat loaf becomes the roast on our best Sunday menus with seasonings and consistency just right, not haphazard.