Bewitched Calf’s Liver

Ingredients

• 31b. of liver
• lib. of salted pork
• 1 breakfast-cupful of grated breadcrumb
• 2 teaspoonfuls of salt
• 2 teaspoonfuls of black pepper
• 1 saltspoonful of red pepper
• two well-beaten eggs

Method

1. 1

   Chop liver and salted pork finely.

2. 2

   Mix with breadcrumbs, salt, black pepper, red pepper, and eggs.

3. 3

   Put into a tin mould, tie a cloth over it, and boil in a saucepan with cold water for two hours.

4. 4

   Remove from water, dry in a moderate oven, and serve cold.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 90. The excerpt below is the record exactly as published.

Bewitched Calf’s Liver. — Chop finely 31b. of liver with lib. of salted pork. Mix with it 1 breakfast-cupful of grated breadcrumb, 2 teaspoonfuls of salt, 2 teaspoonfuls of black pepper, 1 saltspoonful of red pepper, and two well-beaten eggs

Cook this with the app: pantry check, scaling, and the assistant.