Forcemeat Fritters

Ingredients

• a slice or two of any kind of liver
• the remains of slices of fried bacon
• a large slice of onion
• about a saltspoonful of aromatic flavouring herbs
• a small piece of this forcemeat
• good stiff batter
• some smoking-hot fat

Method

1. 1

   Slice the liver and fry it with the bacon and onion.

2. 2

   Once cooked, rub the mixture through a wire sieve and add the remains of the savoury pie along with the aromatic herbs.

3. 3

   Form small pieces of the forcemeat, dip them in batter, and fry in hot fat until golden.

As published

This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 204. The excerpt below is the record exactly as published.

a slice or two of any kind of liver — such as calves’ liver or the liver of fowls — the remains of slices of fried bacon, and the remains of one of these patds, an exceedingly delicious entric can be made for dinner. Place the liver, after slicing it up, in the frying-pan with some of the bacon, and fry with it a large slice of onion. When the liver is cooked rub the whole mixture through a wire sieve, and add to it the remains of the savoury pie. Also add about a saltspoonful of aro- matic flavouring herbs, a description of the way to make which mil be found under the heading of Gloves. These aromatic flavouring herbs can also be bought ready made under the name of “Herbaceous Mixture” (see Herba- ceous Mixture). The cook should now take a small piece of this forcemeat, formed by mixing the savoury patfi with liver and bacon, etc., about the size of a small picnic biscuit. It should be dipped into good stiff batter and thrown into some smoking-hot fat

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