Weenie Elise at Ode to Mrs. Beeton has made a request for the recipe for the Liver Loaf Durkee. Since she asked, she shall receive.
Apparently, Durkee's Special Sauce (a prepared salad dressing) has been around for a LONG time. It was created in 1857, and had quite a following. It's still being made today, though I'm not sure if it is available outside of the US.
According to their website, the dressing was included in the supplies of pioneers as they travelled west. Mary even served it to her husband, Abraham. (Lincoln, that is.)
My recipe came from the April 1943 edition of Woman's Day and was considered a "hearty ration saver!" I'm planning on making it. I'm scared, but I'm also planning on tasting it.
If you decide to make it, Weenie Elise, please come back and tell me what you thought of it!
Liver Loaf Durkee (Serves 6)
1 lb. beef or pork liver
2 tbs. chopped onion
1 well-beaten egg
1/2 cup canned tomatoes
1/4 cup water
2 cups bread crumbs
2 tbs. melted fat
1/2 cup chopped, cooked celery
1/4 tsp. pepper
1 1/2 tsp salt
4 tbs. Durkee's Dressing
Simmer liver in salted water 15 minutes. Drain, skin, grind through chopper. Combine with other ingredients and mix well. Bake at 350 for 40 minutes.