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- 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.
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