Chicken-Liver Force-meat

Ingredients

• six chicken livers
• one pint of cream or rich chicken stock
• half a pint of stale bread crumbs
• three eggs
• one generous table-spoonful of salt
• one-sixth of a teaspoonful of pepper
• eight table-spoonfuls of butter
• one-eighth of a teaspoonful of ground mace

Method

1. 1

   Wash the livers, boil in water for half an hour, then cool.

2. 2

   Pound to a smooth paste and rub through a sieve.

3. 3

   Cook bread and cream slowly until a smooth paste forms.

4. 4

   Add butter, let cool slightly, then mix in liver, seasoning, and beaten eggs.

5. 5

   Cool the mixture before use.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 236. The excerpt below is the record exactly as published.

Chicken-Liver Force-meat. For about a pint and a half of force-meat use six chicken livers, one pint of cream or rich chicken stock, half a pint of stale bread crumbs, three eggs, one gen- erous table-spoonful of salt, one-sixth of a teaspoonful of pepper, eight table-spoonfuls of butter, and one-eighth of a teaspoonful of ground mace

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