1 lb liver, beef
1/2 lb sausage, bulk
1 cup breadcrumbs
2 eggs, beaten
1 tsp worcestershire sauce
1 tsp lemon juice
1 tsp salt
2 slice bacon, to 3 slices
Directions
Cover liver with boiling water, and simmer 5 minutes. Drain,
reserving 1/2 cup liquid; cool. Chop liver; add sausage,
breadcrumbs, eggs, Worcestershire sauce, lemon juice, salt, and
reserved stock, mixing thoroughly.
Press into an 8-1/2x4-1/2x2-5/8" loafpan. Top wiht bacon, and bake
at 350 degrees for 45 minutes. Broil 2 to 3 minutes to crisp bacon
slices.
Servings: 4 servings
Liver Loaf 2 Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Meat
The History of Recipes
Historians have proved the existance of recipes back into ancient history, in fact as far back into recorded history as the ancient Egyptians, and maybe further still. In practice though, mostly, these old cookbooks were just basic pictorial recipes for meal preparation.
Interestingly, the most ancient recipe discovered so far, according to experts are some ancient tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `blissful`. During Roman times around 25BC a man called Apicius created some documents showing how to cook the recipes prepared by his fellow Romans. In his scrolls, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and dessert, a style of dining still practiced today. He also recounts how the Romans used many aromatic flavors, including a few that will be familiar to modern chefs like thyme, rue and dill. As our culinary historical trip moves on a few more years we have a couple of books which date from the 14th Century - a recipe book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Despite their titles, these books are nothing to do with the curry that is popular today, but instead accounts of the types of food served to the nobility of that period. In the fifteenth century, knights returning from the crusades brought back many new spices and herbs from middle-east cuisine, including coriander, parsley, and basil. The introduction of these new tastes caused a surge in manuscripts on food, many of which are kept safe in private cookery archives. By the arrival of the 20th century, cooking publications were starting to become popular mostly due to higher levels of literacy, people having more leisure time and disposable income. |
We hope you enjoy this Liver Loaf 2 recipe.
