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> Liver Pudding
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Patch 
Posted: 27-Sep-2009, 08:11 AM
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Another of Dad's favorites. Actually, it was not bad! I noticed that the recipe's I posted seem to have put people "off" a bit. When I post "Prairie Oysters" / "Mountain Oysters", I think I am done.

INGREDIENTS (Nutrition)
1/2 pound pork liver
1/2 pound ground pork
1 1/2 teaspoons salt
1 pinch ground black pepper
1 dash ground allspice
1 onion, chopped

1 tablespoon butter
1 tablespoon all-purpose flour
1 cup milk
1 egg
2 bay leaves


What to Drink?
Riesling


DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C).
Put the liver, ground pork, salt, pepper, allspice and onion in a food processor or meat grinder and let it run until mixture is still slightly coarse.
To make sauce: Melt butter over low heat. Stir in flour until smooth. Add milk, stirring until smooth.
Combine sauce, egg and meat mixture and stir. Put in mold with two bay leaves on top of mold and bake for an hour to an hour and a half.

Slàinte,    

Patch    
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mcnberry 
Posted: 27-Sep-2009, 02:16 PM
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Patch,

I grew up in Germany, lovingly raised by my great grandmother. She was an excellent cook, never wasting anything. I remember her frying Kidney's and Liver on a regular basis. During the Spring and Fall, she would collect mushrooms, all sorts of wild greens and even snails.
My son would run for the mountains if I would attempt to re-create any of her recipes!
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Patch 
Posted: 27-Sep-2009, 03:38 PM
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I used to have fun with my frieds describing things in the fridge and my son tried some things as he spent time with his grandparents in the summer. My daughter would starve first. my parents never forced anything on them though. It is all in what we grow up accustomed to. I lived near the Navajo Indians and watched them eat grubbs, bugs, worms and prairie dogs. Not my table fair but it sustained many of them.

Slàinte,    

Patch    
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