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Liver Balls.

This is a recipe from my Grandma.
Serves 4.



Mix all the ingredients together and chill for at least an hour to make the mixture easier to handle. Make into 12 blobs on a floured board and shape into 'patties'. Brown in hot oil or fat. Put into an oven proof dish. Thicken the juices if necessary. Add stock and chopped tomatoes. Bring to the boil and the pour over the liver balls. The mixture can be frozen at this stage. Cook for one and a quarter hours at 400 F, turning the liver balls once during cooking. Reduce cooking time if thawed.

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