Liver and Pork Loaf

Recipe No. 354 from the U.S. Army’s WWII cookbook — Meat. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Ingredients

• Liver, pork — 25 pounds
• Water — 2½ quarts (2½ No. 56 dippers)
• Bread, chopped — 5 pounds
• Pork, ground — 5 pounds
• Salt — 6 ounces (¼ mess kit cup)
• Pepper — ¼ ounce (1 mess kit spoon)

Tomato catsup — 1 quart (1 No. 56 dipper)

• Eggs, slightly beaten — 30 eggs (1½ No. 56 dippers)

Lemon juice — 1 pint (½ No. 56 dipper)

• Onions, finely chopped — 2 pounds (2 No. 56 dippers)

Directions

1. Barely cover liver with water. Heat to boiling point; reduce heat and simmer 10 minutes. Drain; grind liver.
2. Mix all ingredients together thoroughly.
3. Pack mixture lightly into greased baking pans.
4. Bake in slow oven (325° F.) about 2 hours or until well-done.
5. Remove from pans; slice. Serve hot.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Liver, pork — 2 lb Water — 12¾ tbsp Bread, chopped — 6⅓ oz Pork, ground — 6⅓ oz Salt — ½ oz Pepper — a pinch Tomato catsup — 5 tbsp Eggs, slightly beaten — 2⅓ eggs Lemon juice — 2½ tbsp Onions, finely chopped — 2½ oz

Mixture may be shaped into 4-ounce patties; wrap each in bacon strip and cook in oven or braise until done.

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 354, Meat. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints. NOTE: a quantity on the scanned page was unclear — check the PDF in the Reference Library.