Cooking time: 1 1/2 hours
Preparation time: 25 mins.
Main cooking utensils: saucepan, grinder, 2-lb loaf pan, pan for water
Oven temperature: 300-325°F
Oven position: center
For 4-6 servings as a main course or up to 12 for an hors d’oeuvre you need:
2 medium onions
1 glove garlic (optional)
1/3 cup butter
1/4 cup flour
2/3 cup milk
2/3 cup whipping cream
grated rind and juice of 1 lemon
3 tablespoons brandy
1 1/4 lb. lamb liver
1/2 lb. pork liver
1/2- 2/3 lb. bacon slices
1-2 pickled cucumbers
1. Chop or grate the onions finely, crush the garlic: heat the butter in a pan and toss the onions and garlic in this, then stir in the flour and cook gently for 2-3 minutes.
2. Gradually add the milk, bring to a boil and cook until thickened (the mixture will look very buttery but that is correct.)
3. Gradually add the cream, beaten with the eggs, the rind and juice of the lemon, and brandy.
4. Put the two kinds of liver through a fine grinder twice, to give a very smooth texture; blend with the sauce and season well.
5. Line the pan with the bacon slices, letting them overlap slightly.
6. Press in the liver mixture and cover with greased aluminum foil.
7. Stand in the pan of water and cook for 1 1/4 hours at temperature given.
8. Put a weight on the loaf as it cools; garnish with sliced pickled cucumber and watercress, serve with potato salad.
TO CARRY: In the pan in which it was cooked.
Printed in Canada. ©Copyright The Hamlyn Publishing Group Ltd 1973