---------- Recipe via Meal-Master (tm) v8.02

     Title: LIVER LOAF
Categories: Meats, Appetizers
     Yield: 4 servings

   1/2 lb Veal or pork stew meat
   3/4 lb Liver
   1/2 lb Bacon; diced
     2    Eggs
     4 tb Chopped fresh sage
     2 tb Minced garlic
   1/4 ts Freshly ground black pepper
   1/2 c  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
 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.

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