MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pashtet Of Liver
Categories: Appetizers, Pork, Ukrainian
Yield: 1 Batch

1 md Onion; chopped
2 Celery ribs; chopped
1 md Carrot; diced
1 Bay leaf
3 c Water
1 lb Veal liver
1/2 lb Pork liver
2 sl Bacon or fresh salt pork
1 ts Onion; grated
2 Eggs; beaten
2/3 c Dry bread crumbs
2/3 c Milk
1/4 c Liver stock
Salt & pepper

The mixture for pashtet should be ground more than once to give a
smooth texture to the finished product.

Cook the vegetables with the bay leaf in the water for 30 minutes.
Remove the skin and membrane from the liver. Cut the liver into thick
slices and simmer with the vegetables 3 to 5 minutes. Drain and
reserve 14 cup of the liver stock. Discard the bay leaf. Put the
liver, vegetables, and bacon or salt pork through a food chopper,
using a fine blade. Grind the mixture twice. Add the onion and eggs.
Soften the bread crumbs in the milk mixed with the reserved liver
stock. Combine with the mixture. Season to taste with salt & pepper.
Beat thoroughly. Spoon into a greased loaf pan and sprinkle the top
with some melted fat. Cook in a moderate oven (350?F) for about 45
minutes. Chill. Serve in slices.

Recipe by Savella Stechishin

Recipe FROM: Traditional Ukrainian Cookery, 1976

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