Liver Loaf

1/2 lb Veal or pork stew meat

3/4 lb Liver

1/2 lb Bacon; diced

2 Eggs

4 tb Chopped fresh sage

2 tb Minced garlic

1/4 ts Freshly ground black pepper

1/2 c Dry white wine

Call this an American pate, if you like. Serve it with sour pickles, brown mustard and pumpernickel bread. COMBINE ALL INGREDIENTS in a glass bowl, cover and refrigerate overnight. The next day, grind the mixture twice using a meat grinder fitted with a large die. Or pulse until well combined, but not too smooth, in a food processor. Place the mixture in a loaf pan, cover tightly, place the loaf pan in a water bath, and place in preheated 375F oven until done, about 1 1/4 hours. Remove from the oven, unmold and serve immediately. Or place the

loaf under a 3-pound weight, let cool to room temperature and then chill in refrigerator before serving.