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What You Need:
(To Serve: 6 to 8 )
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4 quarts boiling salted water
1 cup white long-grain rice
2 tablespoons butter
1 medium onion, finely chopped (1/3 cup)
2 cups milk
2 eggs, lightly beaten
¼ cup cooked and crumbled lean bacon (about 4 slices)
½ cup raisins
2 tablespoons dark corn syrup
2 teaspoons salt
¼ teaspoon white pepper
¼ teaspoon ground marjoram
1½ pounds calf or beef liver, finely ground
1 tablespoon butter
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Translate this recipe:
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| How To Cook: |
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1. Cook the rice in 4 quarts of briskly boiling salted water for about 12 minutes. When the rice is still slightly firm when tasted, drain it thoroughly in a colander and set it aside.
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2. In a heavy 6- to 8-inch frying pan, melt the 2 tablespoons of butter over moderate heat. When the foam subsides, add the onions and cook them for 3 to 5 minutes, or until they are soft and transparent but not brown. Remove from the heat and set aside.
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3. Preheat the oven to 350°. In a large mixing bowl, gently combine the approximately 3 cups of cooked rice, milk and lightly beaten eggs.
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4. Add the cooked onions, crumbled bacon, raisins and corn syrup, and season with the salt, pepper and marjoram. Stir in the ground liver and mix thoroughly.
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5. With a pastry brush or paper towels, spread a 2-quart casserole or baking dish with the tablespoon of butter and pour in the liver-rice mixture.
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6. Bake uncovered in the middle of the oven for 1 to 1½ hours, or until a knife inserted in the center of the casserole comes out clean.
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7. Serve hot, accompanied by lingonberries or cranberry sauce.
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