---------- Recipe via Meal-Master (tm) v8.02
       Title: LIVER LOAF
  Categories: Meats, Appetizers
       Yield: 4 servings
     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.