Thursday, January 21, 2010
Tuesday, January 12, 2010
2 tbsp butter
2 tbsp flour
1 cup cream
1 cup milk
1 lb pork (although I think Mother used Beef) liver cut is small pieces
1/2 pound bacon fat or lard chopped up
1 chopped onion
1/2 tsp pepper
1/4 tsp salt
(note that many Danish recipes call for 4 anchovy fillets but Mother never used that: also you can add other spices if you like i.e. 1/2 tsp ground cloves or mixed spices as well)
Preheat oven to 350 degrees F.
In a frypan melt the butter and add the flour to it and cook under a watchful eye for 2 minutes. Then stir in the cream and milk. Bring it to a boil and simmer for 5 minutes. Keep close watch so nothing burns. Remove from the heat and allow this sauce mixture to cool.
Combine the sauce with the remaining ingredients in a large mixing bowl and toss to combine.
Process in batches in a food processor until smooth. (Mother used the meat grinder to chop the liver finely before conbining everything so her's was a little coarser consistency than this will be using a food processor of today)
Pour the liver mixture into a one quart loaf pan. Cover tightly with aluminum foil and place in a larger deep baking dish.
Fill the outer baking dish with enough water to come halfway up the side of the loaf pan, and bake for 1 1/2 hours.
Cool on a wire rack before refrigerating for at least 2 hours.