Old Fashioned Pork Liver Pudding
|Veal shank||1 Large|
|Powdered thyme||1⁄2 Teaspoon|
|Stalk celery||1 , diced|
|Onion||1 Large, chopped|
|Carrot||1 , chopped|
|Pork liver||2 Pound|
|Boneless picnic shoulder||1 Pound|
Put veal shank, water, bay leaf, parsley, 1/4 teaspoon thyme, celery, chopped onion, carrot, and salt and pepper to taste in kettle.
Bring to boil and boil until liquid is reduced to 3 cups.
Force liver, shoulder, and onion through food chopper, using medium blade.
Add remaining thyme and salt and pepper; mix well.
Put mixture in 3-quart casserole and strain a little of the hot reserved broth over it.
Bake, covered, in preheated moderate oven (350°F.) for 1 1/2 hours, basting every 15 minutes with remaining broth.
Remove cover and bake for 1 hour longer.
Cool; then chill.
Let stand overnight in refrigerator before slicing.
Serve as cold meat or for sandwiches.