---------- Recipe via Meal-Master (tm) v8.02
 
      Title: LIVER LOAF
 Categories: Meats, Appetizers
      Yield: 4 servings
 
    1/2 lb Veal or pork stew meat
    3/4 lb Liver
    1/2 lb Bacon; diced
      2    Eggs
      4 tb Chopped fresh sage
      2 tb Minced garlic
    1/4 ts Freshly ground black pepper
    1/2 c  Dry white wine
 
  Call this an American pate, if you like. Serve it with sour pickles, brown
  mustard and pumpernickel bread.
  COMBINE ALL INGREDIENTS in a glass bowl, cover and refrigerate overnight.
  The next day, grind the mixture twice using a meat grinder fitted with a
  large die. Or pulse until well combined, but not too smooth, in a food
  processor. Place the mixture in a loaf pan, cover tightly, place the loaf
  pan in a water bath, and place in preheated 375F oven until done, about 1
  1/4 hours. Remove from the oven, unmold and serve immediately. Or place the
  loaf under a 3-pound weight, let cool to room temperature and then chill in
  refrigerator before serving.
 
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