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Liver Pudding

Flavor.of.Europe's picture
Ingredients
  White rice 1 Cup (16 tbs)
  Butter 3 Tablespoon
  Onion 1 Medium, finely chopped
  Calf liver/Beef liver 1 1⁄2 Pound
  Milk 2 Cup (32 tbs)
  Eggs 2
  Cooked crumbled bacon slices 4
  Raisins 1⁄2 Cup (8 tbs)
  Dark corn syrup 3 Tablespoon
  Salt 2 Teaspoon
  Ground pepper 1⁄4 Teaspoon
  Marjoram 1⁄4 Teaspoon
Directions

Cook the rice in 4 quarts of boiling salted water for 12 minutes.
Drain and set it aside.
In a heavy skillet melt 2 tablespoons of the butter.
Add the onion and cook only until transparent.
Set aside in the skillet.
Put the raw liver through a grinder until it is finely ground.
Combine the rice, milk, and lightly beaten eggs in a large mixing bowl.
Add the cooked onions, bacon, raisins, and corn syrup.
Season this with salt, pepper, and marjoram.
Last, stir in the ground liver.
Generously grease a 2-quart casserole with the remaining butter.
Pour in the liver and rice mixture.
Bake the pudding in a preheated oven at 350°F for 1 1/2 hours or until a knife comes out clean from the center.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Dish: 
Pudding
Ingredient: 
Beef

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