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Print this Recipe    Liver Casserole

Finnish Liver-And-Rice Casserole
To serve 6 to 8

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
1/4 cup cooked and crumbled lean bacon (about 4 slices)
1/2 cup raisins
2 tablespoons dark corn syrup
2 teaspoons salt
1/4 teaspoon white pepper
1/4 teaspoon ground marjoram
1 1/2 pounds calf or beef liver, finely ground
1 tablespoon butter

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. In a heavy 6-
to 8-inch frying pan, melt the 2 tablespoons 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.

Preheat the oven to 350F. In a large mixing bowl, gently combine
the approximately 3 cups of cooked rice, milk and lightly beaten
eggs. 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. 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. Bake uncovered in
the middle of the oven for 1 to 1 1/2 hours, or until a knife
inserted in the center of the casserole comes out clean. Serve
hot, accompanied by lingonberries or cranberry sauce.


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