12-16 ounces raw liver
1 1/2 lb. white all-purpose flour
8 oz Quaker oats
3 bouillon cubes, beef or chicken flavored
1 cup water- approx.
2 eggs, beaten

Preheat oven to 350 F. Grease 3 cookie sheets. Chop the liver finely, or put briefly in a blender. 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 cookie sheets, about 1/2" thick. Dip a small dog-cookie cutter in flour before cutting out each portion. Bake 1 hour. Can be kept for about 2 weeks. Store in refrigerator.