• 2 pounds liver
• Salt
• Pepper
• Bacon strips or salt pork
• 1/2 cup water
• 6 medium-sized onions
• 6 carrots
• 1/3 green pepper

Buy as chunky a piece of liver as as possible, beef, lamb, or calf’s. Wash thoroughly, trim and season with salt and pepper.  Lard the liver or lay strips of bacon or salt pork over the top. Place in a large baking dish, add water, cover and bake in moderate oven (350 degrees) for 1 1/2 hours.  Add the vegetables and continue cooking for another hour.

Anyhow… This recipe is not a how to on making liverwurst, but a recipe for store bought liverwurst. It comes from the 1963 edition of The Good Housekeeping Cookbook. “Liverwurst Au Gourmet”… uh… this looks pretty white trash, if you ask me!

• 1 cup uncooked regular or processed white rice
• 1 1/2 lb. liverwurst, unsliced
• 1/2 cup very soft butter or margerine
• 1/2 cup snipped parsley
• 2 drops Tabasco
• 1 medium onion, grated
• 1 tablesp. Worchestershire
• 2 tablesp. sherry

Preheat broiler 10 minutes., or as manufacture directs. Cook rice as label directs. Meanwhile, cut liverwurst on angle into 8 slices; place in shallow pan. In small bowl, combine butter with parsley, Tabasco, onion, Worcestershire, and sherry. Spread on liverwurst.  Broil, 3″ from heat, about 6 min., or until browned.  Arrange bed of rice on heated platter; top with meat; spon on pan juices.  Makes 4 servings.