Liver loaf
1½ pounds liver
2 tablespoons fat or meat drippings
¼ cup chopped onion
¼ cup chopped celery
¼ pound pork sausage
1 teaspoon salt
1 cup soft breadcrumbs, mashed potatoes, or cooked rice
1 egg, beaten
About ⅔ cup milk or canned tomatoes
Brown the liver lightly in the fat. Chop fine.
Brown the onion and celery in the fat and add to the liver.
Add the rest of the ingredients, using just enough milk or tomatoes to moisten the mixture well.
Pack firmly into a loaf pan to shape. Bake in the pan or turn out on a rack in a shallow pan for baking. Bake at 350° F. (moderate oven) 1½ to 2 hours.
Menu Suggestion
Serve the loaf with spanish sauce (see recipe), buttered carrots, tossed green salad, and ice cream or fruit gelatin.
Spanish sauce
2 tablespoons chopped onion
2 tablespoons fat or meat drippings
1 tablespoon flour
2 cups cooked tomatoes
½ cup chopped celery
½ cup chopped green pepper
Salt and pepper
Brown the onion in the fat and blend in the flour. Add the other ingredients and cook about 20 minutes, or until rather thick.