(5) Procure some Livers of either rabbits, hares, or any
kind of poultry, and mince them finely. Rub the interior
of a small saucepan with garlic, put in loz. of butter,
and a scant table-spoonful of liour, and stir it over the
fire until mixed ; then put in 1 table-spoonful of minced
shallot, a third of that quantity of minced parsley, and a
small quantity each of finely-powdered nutmeg, thyme,
marjoram, and cloves, also a small quantity of salt and
pepper. Pour in f pint or more of clear stock, and stir the
sauce over the fire until boiling ; then put in the minced
Livers, and boil for a few minutes longer. When ready
to serve, add to the sauce the juice of half a lemon, 1
wineglassful of port wine, and a piece of butter about the
size of a walnut.
Liver Sausages. — (1) Finely chop a raw pig’s Liver and
rub it through a coarse wire sieve ; mix in half its quan-
tity of finely-chopped boiled pork, and about a third of
the quantity of fat bacon, cut into small squares. Season
with salt, pepper, and a small quantity of pounded cloves
or allspice ; then stuff it into thick pig skins, and tie
round securely. The skins should be well cleansed befoie
the meat is put into them. Put the sausages into a sauce-
pan of boiling water with a lump of sal✪ Liver Sausagest, and keep them
simmering gently at the side of the fire for half-an-hour.
When cooked, drain, leave until cold, and then serve with
a dish of bread-and-butter.
(2) Smoked. — Boil about lib. of cuttings of pork and
an equal quantity of sward in as small a quantity of
water as possible. Put a pig’s lights into hot water, and
keep at the side of the fire until firm, but without boiling.
The sward will require longer boiling than the meat, so it
should be put over the fire first. Cut up a pig’s Liver
into very small pieces, then rub through a coarse wire
sieve. Finely chop all the above-mentioned ingredients,
and mix them with the Liver. Season with salt, pepper,
a finely-chopped onion, the grated peel of half a Lemon,
and a small quantity of grated ginger. Moisten the
mixture with a few table-spoonfuls of the liquor in which
the meat was boiled, taking care not to make it too
soft, stuff it into well-cleaned skins, only about three-
parts filling them, as room must be left for swelling, and
fasten securely at the ends. Put the sausages into a sauce-
pan of boiling water, and let them simmer at the edge of
the fire for half-an-hour. At the end of that time, drain,
and hang them for three days in cool smoke.
Liver Saveloys. — (1) Scrape and finely cut up lib. of pig’s
Liver ; chop lib. each of fat bacon and lean pork, and
mix all together. Season to taste with salt, saltpetre,
spices, and a -small quantity of cayenne pepper. Fry three
chopped onions in fat ; when cooked, drain, add them to
the above mixture, and moisten with 1 wineglassful of
kirschemvasser. Chop the whole together for ten minutes.
Have ready washed and soaked some pig’s guts, and fill
them as full as possible with the mixture. Tie them up
into 4in. lengths (see Fig. 1080). Hang up the saveloys
until dry, then put them in a saucepan of boiling water,
and boil very gently for an hour. Leave the saveloys in
the water until half cold, then drain, and wrap them in
cloths until quite cold. ✪ Liver Saveloys
Page 351 · 2 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
(5) Procure some Livers of either rabbits, hares, or any kind of poultry, and mince them finely. Rub the interior of a small saucepan with garlic, put in loz. of butter, and a scant table-spoonful of liour, and stir it over the fire until mixed ; then put in 1 table-spoonful of minced shallot, a third of that quantity of minced parsley, and a small quantity each of finely-powdered nutmeg, thyme, marjoram, and cloves, also a small quantity of salt and pepper. Pour in f pint or more of clear stock, and stir the sauce over the fire until boiling ; then put in the minced Livers, and boil for a few minutes longer. When ready to serve, add to the sauce the juice of half a lemon, 1 wineglassful of port wine, and a piece of butter about the size of a walnut.
Liver Sausages. — (1) Finely chop a raw pig’s Liver and rub it through a coarse wire sieve ; mix in half its quantity of finely-chopped boiled pork, and about a third of the quantity of fat bacon, cut into small squares. Season with salt, pepper, and a small quantity of pounded cloves or allspice ; then stuff it into thick pig skins, and tie round securely. The skins should be well cleansed before the meat is put into them. Put the sausages into a saucepan of boiling water with a lump of salt, and keep them simmering gently at the side of the fire for half-an-hour. When cooked, drain, leave until cold, and then serve with a dish of bread-and-butter.
(2) Smoked. — Boil about lib. of cuttings of pork and an equal quantity of sward in as small a quantity of water as possible. Put a pig’s lights into hot water, and keep at the side of the fire until firm, but without boiling. The sward will require longer boiling than the meat, so it should be put over the fire first. Cut up a pig’s Liver into very small pieces, then rub through a coarse wire sieve. Finely chop all the above-mentioned ingredients, and mix them with the Liver. Season with salt, pepper, a finely-chopped onion, the grated peel of half a Lemon, and a small quantity of grated ginger. Moisten the mixture with a few table-spoonfuls of the liquor in which the meat was boiled, taking care not to make it too soft, stuff it into well-cleaned skins, only about threeparts filling them, as room must be left for swelling, and fasten securely at the ends. Put the sausages into a saucepan of boiling water, and let them simmer at the edge of the fire for half-an-hour. At the end of that time, drain, and hang them for three days in cool smoke.
Liver Saveloys. — (1) Scrape and finely cut up lib. of pig’s Liver ; chop lib. each of fat bacon and lean pork, and mix all together. Season to taste with salt, saltpetre, spices, and a -small quantity of cayenne pepper. Fry three chopped onions in fat ; when cooked, drain, add them to the above mixture, and moisten with 1 wineglassful of kirschemvasser. Chop the whole together for ten minutes. Have ready washed and soaked some pig’s guts, and fill
them as full as possible with the mixture. Tie them up into 4in. lengths (see Fig. 1080). Hang up the saveloys until dry, then put them in a saucepan of boiling water, and boil very gently for an hour. Leave the saveloys in the water until half cold, then drain, and wrap them in cloths until quite cold.
Records on this page
Liver SausagesLiver Saveloys