1 lamb's liver -- (or calf)
1/2 cup raw rice
1 bunch scallions -- chopped
2 teaspoons dill -- chopped
1 teaspoon mint -- chopped
3/4 cup milk
salt and pepper to taste
5 eggs
1 sausage casings -- (or 2)
4 tablespoons butter -- melted
Stuffing: Skin the liver and cut it into small pieces; 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.
