1 1/2 lb beef liver
1 1/2 cup boiling water
2 slice salt pork, 1/4 inch thick
1 large onion
1/4 cup chopped parsley
2 cup soft bread crumbs
2 eggs, slightly beaten
1 tsp salt
1/4 tsp pepper
2 tbsp flour
1 1/2 cup cold water
Directions
Rinse liver, cover with boiling water and let stand 10 minutes; drain.
Grind with salt pork and onion; add parsley, crumbs, eggs, salt and
pepper, and mix thoroughly. Press into baking pan (8x4x3 inches) and
bake in a 350 degree oven for about 1 hour or until browned. Remove
loaf to hot platter. Stir flour into drippings and brown; add water
gradually and cook 5 minutes until thickened; season and pour over
loaf.
Servings: 6 servings
Liver Loaf With Pan Gravy Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Gravies; Meat
The History of Recipes
Transcribed cooking instructions as a concept can be observed far back into ancient history, certainly as far back into history as ancient Egypt, and possibly even further. In practice though, sadly, these early records were just very basic pictorial recipes for preparing food.
In an interesting twist, the oldest recipe in existence, according to experts is a series of clay tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful and exhilarated. Continuing our culinary historical journey, there were a couple of recipe books which appeared in the 1300s - a recipe book called `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, they are not about the indian food that is served today, but instead descriptions of the types of food eaten by the rich people of the period. Later on, in the 15th century, people returning from the crusades brought us a variety of foods and herbs from Arab countries, such as coriander, parsley, and basil. These new culinary innovations was responsible for an increase in recipe manuscripts, the majority of which are now in private collections. Over the succeeding few hundred years, the rich and powerful families of the West competed to serve the most exotic meals, and as a consequence, cooks and their recipes became highly prized. Notwithstanding that, it was during the nineteenth century that haute cuisine and cookery books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to collating, verifying, and writing down recipes for their fellow cooks to enjoy. The TV revolution gave us TV cooks and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to search through thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Liver Loaf With Pan Gravy recipe.
