Recipe - Liver Loaf

One half pound Veal or pork stew meat
Three fourths pound Liver
One half pound Bacon; minced
2 Eggs
4 tablespoon Chopped fresh sage
2 tablespoon Minced garlic
One fourth teaspoon Freshly ground black pepper
One half cup Dry white wine

Call this an American pate, if you like. Serve it with sour pickles, brown
mustard and pumpernickel bread. COMBINE ALL INGREDIENTS in a glass bowl,
cover and refrigerate overnight. The next day, grind the mixture twice
using a meat grinder fitted with a large die. Or pulse until well combined,
but not too smooth, in a food processor. Place the mixture in a loaf pan,
cover tightly, place the loaf pan in a water bath, and place in preheated
375F oven until done, about 1 One fourth hours. Remove from the oven, unmold and
serve immediately. Or place the loaf under a 3pound weight, let cool to
room temperature and then chill in refrigerator before serving.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini