Game Liver Balls
From Banquets of the nations, 1911
Serves 1
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 41. The excerpt below is the record exactly as published.
game liver balls and meats to the soup, and boil it gently for twenty minutes longer. When ready to serve, turn the soup into a tureen. Game Liver Balls. With the livers of the hare and partridges, one teacup- ful of stale crumbs of bread, one egg, and one teacupful 81 F BANQUETS OF THE NATIONS of thick butter milk, prepare a quenelle forcemeat, first mashing the livers, then mixing with them the bread and milk (which should have been boiled together) and the egg unbeaten ; add a little lemon juice
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