Tziyerosarmas (Liver)

Course : Greek
Serves: 6
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1 medium lambs liver -- (or calf)
1/2 cup raw rice
1 bunch scallions -- chopped
2 teaspoons dill -- chopped
1 teaspoon mint -- chopped
3/4 cup milk
1 teaspoon salt and pepper to taste
5 large eggs
3 feet sausage casings
4 tablespoons butter -- melted

Preparation / Directions:

For stuffing, skin the liver and cut it into small pieces with scissors; place in a bowl. Add rice, scallions, dill, mint, salt and pepper; mix well. Wash the casing and dip it into warm water, to open well. Place the stuffing in the casing (as you would stuff a sausage). Fold it carefully and place on a buttered pan with the folded side down. Pour the melted butter over this and roast in a 325F. oven for 45 min.

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