Liver Loaf

• 8oz liver
• 2oz rindless streaky bacon
• 4oz</

Fry the liver lightly in a little butter or bacon fat. Put the liver through a coarse mincer with the bacon and onion. Mix with the sausage meat, breadcrumbs, sauce, egg and seasoning. Add enough of the water to make a soft mixture. Put into a greased loaf tin or terrine and cover with a lid or foil. Bake at 400°F, 200°C, gas mark 6 for forty-five minutes. Cool and serve in slices. A lit