Cornbread Beef Liver Patties

Vary this recipe by adding two beaten eggs and mix well; press into a loaf pan, cover with bacon and bake at 350F for an hour. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 1 1⁄2 lbs liver
• 2  cups  cornbread, crumbs
• 4  tablespoons bacon drippings
• 1⁄4 cup onion, grated
• 1⁄4 teaspoon sage or 1⁄8 teaspoon marjoram
• 1  teaspoon salt
• 1⁄4 teaspoon pepper
• 6  slices bacon

Directions

1. Preheat broiler.
2. Place liver in a bowl and cover with boiling water; let stand for five minutes.
3. Remove from water and run through a food grinder or food processor.
4. Combine with cornbread crumbs, grated onion, bacon drippings, herbs and seasonings.
5. Add enough hot water to moisten.
6. Shape into six thick patties.
7. Wrap with bacon and fasten ends with a toothpick.
8. Place under hot broiler about 4" from the heat source.
9. Cook until patties are well browned; flip and cook on the other side until bacon is crisp.