2 more tries at war-era liver loaf

When Edmonds reader Jack Kendrick asked for our help in duplicating his mother’s frequently served and much-loved liver loaf, he also told us, “… and I have fond memories of liver loaf sandwiches in my school lunches.”

If the two previous recipes for the loaf failed to ring the bell, maybe this version shared by Sheila Lyon of Marysville will fill the bill. “This sounds like the liver loaf recipe that Jack Kendrick is looking for, even down to the sandwiches!” she writes. “I found it in my book, “Grandma’s Wartime Kitchen – World War II and the Way We Cooked.’”

The recipe, which we’ll get to in just a minute, is accompanied by this preface: “Liver is nutritious and was easier to find than the “high point’ red meats, so every home-front warrior knew she had to find some way to make it attractive to her family. Recipes like this one were designed to make the job easier. This is also very good for sandwiches the next day.”

Now, in case we still haven’t hit on exactly the right recipe, maybe it’s this one (with sausage) shared by both Margaret Rodland of Monroe and Deloris Kirkpatrick of Everett. Margaret mentions, “I found the following recipe in my 1949 edition of ‘Better Homes and Gardens Cook Book,’ which was a wedding gift in 1953.” And Deloris says, “I hope this liver loaf recipe from a 1950 ‘Better Homes and Gardens Cook Book’ will be the one Jack Kendrick wants.”

Grandma’s Wartime Kitchen liver loaf

6strips bacon, divided

1/4cup each finely chopped onion and finely chopped green bell pepper

1pound liver (beef if you can get it, but pork or lamb are good substitutes)

3slices firm white bread

1/2cup grated carrots

1large egg

1/4cup milk

1/4cup finely chopped pimiento

1teaspoon Worcestershire sauce

1/4teaspoon each salt and pepper

White sauce, optional (recipe follows)

Finely chop 2 strips bacon; saute with onion and green pepper until bacon is crisp and vegetables have started to brown. Drain very well.

Grind liver and bread together with a food grinder (or processor). Combine ground mixture with bacon/vegetable mixture, carrots, egg, milk, pimiento, Worcestershire, salt and pepper. Spoon mixture into greased 8-inch loaf pan. Cut remaining bacon in half and arrange diagonally over top of meat mixture. Bake, uncovered, at 350 degrees 45 to 50 minutes or until center of loaf feels firm when gently pressed and meat thermometer inserted in center registers 170 degrees.

To serve, cut loaf crosswise into 1/2 -inch slices and serve with white sauce, if desired. Makes 6 servings.

White sauce

Combine 1/4 cup flour, 1/2 teaspoon salt and 1/8 teaspoon pepper in heavy, 1-quart saucepan. Gradually stir in 2 cups milk until smooth. Bring to boil over medium heat, stirring constantly until thickened. Stir in 1 teaspoon butter.

Better Homes and Gardens liver loaf

1pound beef liver

Hot water

1medium onion, chopped

1/2pound pork sausage

1cup dry bread crumbs

1teaspoon Worcestershire sauce

1tablespoon lemon juice

1teaspoon salt

1/8teaspoon pepper

1teaspoon celery salt

2beaten eggs

1/2cup stock (liquid from liver)

4slices bacon

Cover liver with hot water; simmer 5 minutes. Drain and reserve liquid. Put liver and onion through food chopper, using medium blade. Add remaining ingredients, except bacon. Form into loaf in 51/2 – by 101/2 -inch pan. Top with bacon slices and bake at 350 degrees for 45 minutes. Makes 6 to 8 servings.

The next Forum will appear in Wednesday’s Food section.