When you were a child, how often did you hear, “Eat your liver”? Liver is nutritious and was easier to find than the “high point” red meats, so every home-front warrior knew she had to find some way to make it attractive to her family. Recipes like this one were designed to make the job easier. This is also very good for sandwiches the next day.
6 strips bacon
¼ cup finely chopped onion
¼ cup finely chopped green bell pepper
1 pound liver (beef if you can get it, but pork or lamb are good substitutes)
3 slices firm white bread
½ cup grated carrots
1 large egg
¼ cup milk
¼ cup finely chopped pimiento
1 teaspoon Worcestershire sauce
¼ teaspoon salt
¼ teaspoon ground black pepper
White Sauce, optional (recipe follows)
Preheat oven to 350°F. Grease an 8-inch loaf pan.
Finely chop 2 strips bacon. Sauté chopped bacon with onion and green pepper until bacon is crisp and vegetables have started to brown. Drain very well.
Grind liver and bread together with a food grinder (or processor). Combine ground liver mixture with bacon and vegetable mixture, carrots, egg, milk, pimiento, Worcestershire sauce, salt, and black pepper.
Spoon liver loaf mixture into greased loaf pan. Cut remaining strips bacon in half. Arrange diagonally over top of meat mixture. Bake, uncovered, 45 to 50 minutes or until center of the loaf feels firm when gently pressed and meat thermometer inserted in center registers 170°F.
To serve, cut loaf crosswise into ½-inch slices and serve with white sauce, if desired.
WHITE SAUCE: Combine ¼ cup unsifted all-purpose flour, ½ teaspoon salt, and ⅛ teaspoon ground black pepper in a heavy 1-quart saucepan. Gradually stir in 2 cups milk until smooth. Bring to a boil over medium heat, stirring constantly until thickened. Stir in 1 teaspoon butter.
6 Servings
Eat the Right Foods
Based on the U. S. Government’s Guide to Good Nutrition
The foods shown here are on the government’s model menu for well-balanced meals, which have so much to do with the health, vigor, morale and efficiency of the nation.
In proper proportion and amount, they combine all of the elements of good nutrition—proteins, vitamins, fats, carbohydrates, iron, copper, calcium, phosphorus and other essential minerals.
These foods are needed in summer, just as they are in winter.
In planning balanced meals with meat, as most housewives do, remember that the thriftier cuts contain the same nutrients as the more familiar ones—plus, of course, that good meat flavor. Your meat-man will help you in your selection.
This Seal means that all statements made in this advertisement are acceptable to the Council on Foods and Nutrition of the American Medical Association.
AMERICAN MEAT INSTITUTE … Chicago
June 1942