Forcemeat of Liver

Ingredients

• one pound of calf's liver
• a quarter of a pound of fat bacon
• a shallot
• an onion
• a small clove of garlic
• some bread
• a couple of eggs
• a small quantity of allspice or nutmeg
• pepper
• salt

Method

1. 1

   Chop liver and bacon, stew shallot, onion, and garlic in butter.

2. 2

   Add soaked bread to make a paste, pound with liver and seasonings.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 531. The excerpt below is the record exactly as published.

a quarter of a pound of fat bacon to each pound of game. Flavour with shallot, capers, lemon-peel, and a very few leaves of taiTagon, all of which should be minced very fine. Soak some bread, and press out all the moisture ; add it, with the yolks of three eggs. If the bacon be salt, be careful not to over-salt the forcemeat ; pepper to taste ; and stir in the frothed whites of eggs before using. Forcemeat of Liver. — To one pound of calf's liver allow a qiiarter of a pound of fat bacon ; chop tliem both separately. Stew in buttei-, but do not brown, a shallot, an onion, and. if liked, a small clove of garlic. Cover the stewpan until tender. Press out the moistm-e from some bread which has been soaked in water, and add it to the butter in the pan ; stir it to a stiff paste, adding more butter if re- quired. Eemove the paste to a mortar, and pound it with the chopped liver, &c., a couple of eggs beaten without the whites, a small quantity of allspice or nutmeg, pepper, and salt

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