Liver Veal Loaf
|Beef liver||1⁄2 Pound|
|Boiling water||1 Cup (16 tbs)|
|Onion||1 Medium, chopped|
|Veal||1 1⁄2 Pound, ground|
|Eggs||2 , slightly beaten|
|Parsley||1 Teaspoon, chopped|
|Fresh ground pepper||1⁄2 Teaspoon|
|Powdered sage||1⁄8 Teaspoon|
|Wheat germ||2⁄3 Cup (10.67 tbs)|
|Tomato puree||1 Cup (16 tbs)|
Remove membrane from liver and place liver in a bowl; pour boiling water over it and allow to stand for 10 minutes.
Meanwhile, saute chopped onion in oil until tender, but not brown; set aside.
Drain water from liver and pat dry with paper towel.
Cut liver coarsely and grind.
Combine ground liver and ground veal.
Add sauteed onion, eggs, parsley, salt, pepper and sage.
Stir in wheat germ.
Gradually stir in the tomato puree, mixing thoroughly.
Turn mixture into a well oiled loaf pan (9 x 5 x 3 inch) and place on middle shelf of preheated oven and bake one and one half hours.
Remove from oven, turn out onto serving platter and serve immediately.