12-16 ozs. raw liver
1 1/2 lbs. white flour
8 ozs. Quaker Oats
3 bouillon cubes, (meat or chicken flavored)
Approx. 1 cup water
2 eggs, beaten
Preheat oven to 350F. Grease 3 baking sheets. Chop the liver
finely, by hand or in food processor. Mix flour and oats, crumble
in the bouillon cubes, add eggs and the chopped liver. Add enough
water to make a firm but slightly sticky dough. Spread evenly on
the sheets about 1/2" thick. Dip a small dog-biscuit cutter
in flour before cutting out each portion. Remove uncut parts. Spread
out on another cookie sheet and repeat.Bake 1 hour. Store in airtight
container in fridge for 2 weeks.
