Title: Tziyerosarmas     (liver)
 Categories: Meats, Main dish, Greek
      Yield: 6 Servings
 
      1 ea Lamb's liver (or calf)
    1/2 c  Raw rice
      1 bn Scallions, chopped
      2 ts Dill, chopped
      1 ts Mint, chopped
    3/4 c  Milk
           Salt & pepper to taste
      5 ea Eggs
      1 ea (or 2) Sausage casings
      4 tb Butter, melted
 
     For stuffing, skin the liver and cut it into small pcs. with
  scissors; place in a bowl.  Add rice, scallions, dill, mint, salt &
  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
  carelully and place on a buttered pan with the folded side down. Pour
  the melted butter over this and roast in a 325 F. oven for
       45    min.