This Snacks cookbook has wonderfully weird recipes on every page. I certainly have been gifted some fabulous cookbooks lately, first from Rosemary Harris then from Catherine Stier.
The caption for this photo is: "Baked liver patties can be a party especially served with the Spring's fresh greens."
Er, that's no party I want to attend.
1 1/2 pounds liver
1/3 cup bread crumbs
4 tablespoons bacon fat (oh boy)
1/3 cup tomato puree
1 egg, well beaten
1 1/4 tsp. salt (defibrillator time)
1/4 tsp. pepper
1 tsp. onion juice (What on earth? How would you make that?)
8 slices bacon
Cover liver with boiling water and let stand for 2 minutes, dry, and force through meat grinder. (This gets better and better.) Combine liver with remaining ingredients, except bacon, mix well and shape into patties about 1 inch thick and 2 1/2 inches in diameter. Wrap a slice of bacon around each patty, fasten with toothpick, place in oiled pan, and bake in slow oven (300F) for 1 hour.
Options given include wrapping patties in Canadian bacon, corned beef or in salt pork.
The only thing I can say about that recipe is at least it has no prunes.
Who's hungry? Does any reader here eat liver on a regular basis? Just curious.