Liver loaf

Yield: 4 Servings

Ingredients:

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

Instructions:

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.