1/2 lb Veal or Pork stew meat
4 tbs Chopped fresh sage
3/4 lb Liver
2 tbs Minced garlic
1/2 lb Bacon; diced
1/4 ts Freshly ground black pepper
2 Eggs
1/2 c Dry white wine

Methods:

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 1/4 hours.Remove from the oven unmold and serve immediately.Or place the loaf under a 3-pound weight let cool to room temperature and then chill in Refrigerator before serving.

12 oz Veal Liver slices 340g
8 slices bacon, cut in half
1 Golden Delicious apple, cored, cut in 8
¼ cup butter, melted 60ml
1 teaspoon lemon juice 5ml
1 teaspoon chopped parsley 5ml
½ teaspoon Worcestershire sauce 2.5ml

Instructions

Sprinkle liver with flour.Heat 2 tablespoons (30ml) butter or bacon drippings in a large skillet.Brown liver over medium high heat 1½-2 minutes per side.Do not overcook.Cut liver slices into 2 inch pieces. (5cm).Wrap each piece with bacon.Thread onto skewers alternately with apple wedges.Combine remaining ingredients brush on meat and apples.Broil 4inches (10cm) from heat 4 minutes.Turn and brush again.Broil 3 minutes until bacon in crisp.Serve over Rice Pilaf.

8 slices of bacon
4 thin Veal Liver Slices
½ teaspoon salt 2.5ml
1 large onion, finely chopped
freshly ground pepper

Instructions

Fry bacon until crisp.Drain on paper towels and keep warm.Sauté the onion in the rendered bacon fat until golden.Remove from the pan with a slotted spoon and keep warm.Sprinkle the liver with salt and pepper.In the same fat, brown the Liver 3-4 minutes on each side.Transfer to a serving dish and cover with the bacon and onions.

Serve with: applesauce and mashed potatoes.

½ teaspoon salt 2.5ml
1 bay leaf, crumbled
1 teaspoon thyme 5ml
1¼ lb Veal Liver 625g (in one piece)
1½ cup dry red wine 375ml
freshly ground black pepper
1 tablespoon flour 15ml
2 tablespoons butter 30ml
1 onion, finely chopped
2 tablespoons sugar 30ml

Instructions

Combine the salt, pepper, bay leaf, thyme and flour and rub into the Veal Liver.Heat the butter and sauté the liver and onions over moderately high heat until Veal Liver is brown.Add the wine and sugar.
Reduce heat.Cover and simmer slowly for 1 hour.Slice the liver and arrange on a warm serving dish.
Cook the liquid over high heat until reduced by half.Strain and pour over the sliced liver.

12 oz Veal Liver, sliced 340g
8 slices of bacon, cut in half
1 apple, cored, cut in eighths
¼ cup butter, melted 60ml
1 teaspoon lemon juice 5ml
1 teaspoon chopped parsley 5ml
½ teaspoon Worcestershire sauce 2.5ml

Instructions

Cut thawed liver slices into 2 inch pieces.Wrap each piece with bacon.Thread onto skewers alternately with apple wedges.Combine remaining ingredients brush on meat and apples.Broil 4 inches from the heat for 4 minutes.Turn and brush again.Broil 3 minutes until bacon is crisp.Serve rice pilaf.

1 lb beef liver, 1 inch thick
3 tbs flour
1 tsp salt
1/8 tsp pepper
3 tbs butter or margarine
3 tbs olive oil, or salad oil
1 lb onions, sliced thin
1/2 tsp sage leaves
1/4 cup dry white wine
1 tbs chopped parsley
Polenta

Instructions

With paper towels pat liver dry. Cut into strips 1/8 inch wide. (To make liver easier to slice thinly, place in freezer just long enough to chill thoroughly) on sheet of waxed paper, combine flour, salt and pepper. roll liver in mixture, coating well.

In large skillet, heat butter and 2 tablespoons oil. Saute liver strips, turning frequently until lightly browned on all sides, about 5 minutes.Remove and set aside.Add remaining oil to skillet.Saute onion slices, stirring frequently until golden, about 10 minutes.Combine liver with onion mixture.Tossing lightly, cook covered over low heat 5 minutes.

Remove liver and onions to serving dish.

To dippings in skillet add white wine and lemon juice, bring to a boil stirring, pour over liver and onions. Sprinkle with chopped parsley.Arrange squares of Polenta, over lapping around edge of platter.