SC - Gravy making

[LrdRas@aol.com]

In a message dated 5/13/00 4:55:54 AM Eastern Daylight Time, 
CBlackwill at aol.com writes:

<<  Recipe...please? >>

Liver Pudding 1

1 LB fresh pork liver
1 1/2 LB fresh pork (Boston Butt or similar cut)
Dash of Cayenne Pepper, if desired
1/2 cp. corn meal
                          
Place in Dutch Oven with sufficient water and cook until tender with salt to 
taste. Remove pork and liver, reserving broth. When cool shred liver and 
pork. Bring
broth to a boil, then add corn meal (half cup or more) while stirring, until 
thick (it will take a half cup or a little more depending upon amount of 
broth). Mix "corn mush" into meat/liver mixture. Pour in loaf pan, chill, 
slice and enjoy either cold or sauteed in skillet with eggs. You can use rice 
or grits instead of meal but it ain't as good.  Serves 6. 
- -from the Grits Kitchen, Cynthia Millwood, Rockledge, Florida 
*******

Liver Pudding 2

1 lb Liver
1 c  Rice
Milk
1 Onion; chopped
Lard
Salt and pepper
1/2 c  Corn syrup
1 c  Raisins
2    Eggs; beaten
                    
Cook and chop up liver. Cook rice in milk. Fry onion in lard, add liver, 
rice, salt and pepper. Stir in syrup, raisins and eggs. Bake in a moderate 
oven for about an hour. This makes a large pudding. 
- -Unknown
*******
Liver Pudding 3

 1 lb. pork liver
 1 large thick pork chop with bone
 salt
 black pepper
 red pepper flakes

 Trim pork liver of all membrane, fat, veins, etc.  Leave fat on pork chop.  
Simmer pork liver and pork chop in water until both are fork tender.  Reserve 
cooking liquid.  Cut liver and meat from pork chop into 1" cubes and put both 
through the coarse blade of food grinder (food processors don't create the 
proper texture).  Put through grinder a second or third time until mixture is 
as smooth as you like.  Put ground liver/pork mixture in large mixing bowl 
and season to taste with salt, black pepper, and red pepper flakes.

 Moisten mixture with some of the reserved cooking liquid.  Press finished 
mixture into lightly oiled glass loaf pan, cover surface with plastic wrap, 
and refrigerate at least 24 hours for flavors to blend.  Slice to serve.  May 
be kept refrigerated 4-5 days.
- -from rec.food archives
*******

LIVER PUDDING 4

 2 c water
 1 tsp salt
 1 c raw rice
 1 onion, chopped
 butter 
 1 1/2 c milk
 1 lb raw liver, minced
 1/4 c molasses
 1 tsp ground ginger
 1/4 tsp. white pepper
 1 tsp dried marjoram
 1/2 c seedless raisins
 1 egg, beaten
 1/2 c dry bread crumbs

 Bring water to boil, add salt and gradually pour in the rice.  Cook, covered 
over low heat for 15-20 minutes until water is absorbed.  Cool slightly.  
Brown onion in 1 tablespoon butter. Add milk, liver, onion, molasses, spices 
and raisins to the rice.
 Mix in egg.  Pour into well-greased casserole.  Sprinkle with bread crumbs 
and dot with butter.  Bake at 350 degrees for 20 minutes or until firm.  
Serve with lingonberry or cranberry sauce or jam and melted butter to pour 
over.  4-6 servings.
- - from rec.food.preserving,misc.rural. Joseph A. Ames
*****

Liver Pudding 5

1/2 lb liver 
1/2 lb not too lean meat, preferably pork 
1 1/2 teaspoons salt 
dash of pepper 
dash of allspice 
1 medium onion 
a thick white sauce of 1 tablespoon butter, 1 tablespoon flour & 1 cup of 
milk 
1 egg 

Put all the ingredients except sauce and egg in a food processor or meat 
grinder and let it run until mixture is still slightly coarse. Add sauce and 
egg. Stir. Put in mold, put two leaves of laurel on top of mold, and bake in 
oven at 325 F. for about an hour to an hour and a half. The liver mixture can 
also be made into cakes/patties and
fried in butter in a frying pan. The mixture is a little bit runny, so don't 
shape patties, just drop it from a spoon like pancakes. 
- -Liz
*****

Bon apetite! I like LP 1 and LP 3. Those are the ones I use most often. You 
simply melt it in a pan with a little added water until it is hot and bubbly 
and pour over pancakes or waffles at the table like gravy.

Ras
(a definite liver lover)