(2) Chop as finely as possible 41b. of raw pig’s Liver and 21b. of fat pork ; mix them and chop again for a few minutes. Season the mixture with salt, pepper, and a small quantity of pounded cloves ; stuff it well into some prepared guts, filling as full as possible. Tie up into equal lengths, and plunge them into a saucepan of boiling- water. Boil the saveloys very gently, keeping them well covered with water. In an hour’s time, drain, and wrap them tightly in a cloth. When cold, the saveloys are ready for serving. Liver Saveloys with Truffles. — Cut Jib. of fat Liver into small squares, and put them in a basin ; peel and cut into small pieces 41b. of truffles, place them in a stewpan with 2 table-spoonfuls of Madeira, and boil for two minutes ; then put them in with the Liver, and season with salt and spices. Scrape and chop 1 ill), of pig’s Liver, and pass it through a fine wire sieve ; cut into small squares ljlb. each of fresh fat bacon and neck of pork. Fry the pork in lard until cooked, let it cool, then mix all the ingredients together. Season the mixture highly, adding J table-spoonful of saltpetre and a small quantity of cayenne pepper✪ Liver Saveloys. Stuff some pig’s guts with the mixture, having- well cleansed and soaked them, and tie round tightly in short lengths. Hang up the saveloys for a day to dry, then put them in a saucepan of boiling water, and simmer for an hour. At the end of that time, take the saucepan away from the fire, leave the saveloys in the liquor until nearly cold, then drain and wrap them in a towel. When quite cold, the saveloys are ready for serving. They may be cut into thin slices, or served whole. Liver Soup. — Cut Jib. of Liver in slices, dredge with flour, put them in a frying-pan with one onion cut in slices and a small lump of butter, anti fry till brown ; then pound the Liver, and put it in a saucepan with the onions, a French roll cut in slices, a little pepper, salt, and grated nutmeg, anil 3 pints of rich brown broth✪ Liver Soup ; boil for ten minutes, then strain through a fine hair sieve, and boil up again. Put two well -beaten eggs in a soup- tureen, pour the soup on them, and serve. Liver Soup a la Turque. — Wash a Liver, and cut it into little squares ; put them into a saucepan with a small lump of salt and a little water, and boil till nearly cooked, then pour in 4 pints of clear soup stock, and let it simmer gently till the Liver is quite done. Put the yolks of three eggs into a small saucepan with 1 wineglassful of vinegar and the strained juice of two lemons; beat them, then stir over a slow fire with a wooden spoon till thick, but they must not boil. Mix the -sauce gradually into the soup, stirring it quickly at the same time to prevent the eggs from curdling. Pour the soup into a tureen, dust a small quantity of powdered cinnamon✪ Liver Soup a la Turque over, and serve with a plate of sippets of toast or small crofltons of bread fried in butter.

AI-modernized reading of the original text

(2) Chop as finely as possible 41b. of raw pig’s Liver and 21b. of fat pork ; mix them and chop again for a few minutes. Season the mixture with salt, pepper, and a small quantity of pounded cloves ; stuff it well into some prepared guts, filling as full as possible. Tie up into equal lengths, and plunge them into a saucepan of boilingwater. Boil the saveloys very gently, keeping them well covered with water. In an hour’s time, drain, and wrap them tightly in a cloth. When cold, the saveloys are ready for serving. Liver Saveloys with Truffles. — Cut Jib. of fat Liver into small squares, and put them in a basin ; peel and cut into small pieces 41b. of truffles, place them in a stewpan with 2 table-spoonfuls of Madeira, and boil for two minutes ; then put them in with the Liver, and season with salt and spices. Scrape and chop 1 ill), of pig’s Liver, and pass it through a fine wire sieve ; cut into small squares ljlb. each of fresh fat bacon and neck of pork. Fry the pork in lard until cooked, let it cool, then mix all the ingredients together. Season the mixture highly, adding J table-spoonful of saltpetre and a small quantity of cayenne pepper. Stuff some pig’s guts with the mixture, having well cleansed and soaked them, and tie round tightly in short lengths. Hang up the saveloys for a day to dry, then put them in a saucepan of boiling water, and simmer for an hour. At the end of that time, take the saucepan away from the fire, leave the saveloys in the liquor until nearly cold, then drain and wrap them in a towel. When quite cold, the saveloys are ready for serving. They may be cut into thin slices, or served whole. Liver Soup. — Cut Jib. of Liver in slices, dredge with flour, put them in a frying-pan with one onion cut in slices and a small lump of butter, anti fry till brown ; then pound the Liver, and put it in a saucepan with the onions, a French roll cut in slices, a little pepper, salt, and grated nutmeg, anil 3 pints of rich brown broth ; boil for ten minutes, then strain through a fine hair sieve, and boil up again. Put two well -beaten eggs in a souptureen, pour the soup on them, and serve. Liver Soup a la Turque. — Wash a Liver, and cut it into little squares ; put them into a saucepan with a small lump of salt and a little water, and boil till nearly cooked, then pour in 4 pints of clear soup stock, and let it simmer gently till the Liver is quite done. Put the yolks of three eggs into a small saucepan with 1 wineglassful of vinegar and the strained juice of two lemons; beat them, then stir over a slow fire with a wooden spoon till thick, but they must not boil. Mix the -sauce gradually into the soup, stirring it quickly at the same time to prevent the eggs from curdling. Pour the soup into a tureen, dust a small quantity of powdered cinnamon over, and serve with a plate of sippets of toast or small crofltons of bread fried in butter.

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