Forcemeat of Liver

Ingredients

• three eggs
• one tablespoonful of salt
• onensixth of a teaspoonful of pepper
• eight tablespoonfuls of butter
• one-eighth of a teaspoonful of ground mace

Method

1. 1

   Wash the livers, put them in a pan, and cover with boiling water.

2. 2

   Let them boil for half an hour.

3. 3

   When cold, pound to a smooth paste and rub through a puree sieve.

4. 4

   Mix the bread crumbs and cream together and cook them slowly until a smooth paste is formed.

5. 5

   Remove from the fire, add the butter to the paste, let it cool slowly, then add the liver, seasoning, and the eggs which have been well beaten.

6. 6

   Mix thoroughly and set away to cool.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 156. The excerpt below is the record exactly as published.

three eggs, one tablespoonful of salt, onensixth of a teaspoonful of pepper, eight tablespoonfuls of butter, and one-eighth of a teaspoonful of ground mace

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