What's on the Menu?!: Liver Loaf

Smiley's Cookbook (1895)

Liver Loaf

Lowney's Cook Book (1907)
Maria Willett Howard

1 cup calf’s liver

¼ cup soft bread crumbs

1 tbs butter

1 tsp salt

½ tsp paprika

A few grains cayenne

2 eggs

Parboil four slices of calf's liver, remove skin, chop, and press through a sieve. To each cup of liver add one fourth cup soft bread crumbs, one tablespoon butter, one teaspoon salt, one half teaspoon paprika, few grains cayenne, and two eggs. Mix well, pour into a buttered mold, place in a pan of hot water, and bake one hour. Serve hot with Vinaigrette Sauce, or it may be served cold as a salad.

HearthRecipes.com: Antique Recipe Collections and more.

In Times of Uncertainty Pray