Liver Loaf With Pan Gravy

Prep Time: twenty minutes

Cook Time: one hour, 15 minutes

Total Time: one hour, 35 minutes


Ingredients:


1-1/2 pounds beef liver
1-1/2 cups boiling water
two slices chilled salt pork, 1/4 inch thick, cut in to 1/2-inch chunks
one large onion, roughly chopped
two cups soft bread crumbs
two eggs, slightly beaten
1/4 cup chopped parsley
one teaspoon salt
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
two Tablespoons flour
1/2 cup chilled water
1/2 cup beef broth
1/2 cup milk

Preparation:


Rinse beef liver and place in a deep casserole. Cover liver with boiling water and let stand for ten minutes. Drain and let icy to room temperature.


Cut liver in to chunks and place in a food processor. Add salt pork and onion. Pulse until it reaches a medium-grind. Remove to a large bowl and mix in bread crumbs, eggs, parsley, salt, allspice, nutmeg, and pepper until evenly combined.

Preheat oven to 350 F.

Scrape drippings in to a little saucepan over medium heat. Add flour and cook, stirring often, until lightly browned. Combine water, beef broth, and milk. Slowly add the liquid to the roux in the saucepan, stirring constantly. Cook until pan gravy is thickened, continuing to stir often, about five minutes. Season to taste with salt and pepper.

Press liver mixture in to an 8 x four x 3-inch loaf pan. Bake one hour until browned. Let rest for ten minutes, then remove loaf to a platter, reserving the drippings. Tent with foil and keep warm.

Slice the liver loaf and serve with the gravy.

Yield: 6 servings