|White rice||1 Cup (16 tbs)|
|Onion||1 Medium, finely chopped|
|Calf liver/Beef liver||1 1⁄2 Pound|
|Milk||2 Cup (32 tbs)|
|Cooked crumbled bacon slices||4|
|Raisins||1⁄2 Cup (8 tbs)|
|Dark corn syrup||3 Tablespoon|
|Ground pepper||1⁄4 Teaspoon|
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.