Goose Liver Pasty

Ingredients

• the livers of two fat geese
• a pound and a quarter of veal
• a quarter of a pound of fat bacon
• two ounces of sardines
• the juice of a small lemon
• an ounce of chopped capers
• a piece of butter the size of a large egg
• a cupful of thick sour cream
• a table-spoonful of vinegar
• two table-spoonfuls of white wine
• a dessert-spoonful of salt
• a salt-spoonful of pepper
• a third of a nutmeg, grated
• two well-beaten eggs
• half a pint of water
• two ounces of lard
• two ounces of butter
• a pound and a half of flour
• a tea-spoonful of salt

Method

1. 1

   Soak livers in milk.

2. 2

   Mince veal and bacon, mix with sardines, lemon juice, capers.

3. 3

   Melt butter, add mixture, steam until cooked.

4. 4

   Stir in cream, vinegar, wine, salt, pepper, nutmeg, and eggs.

5. 5

   Make pastry with water, lard, butter, flour, and salt.

6. 6

   Line pie-mould, layer mince and livers, season, cover with crust, bake.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 617. The excerpt below is the record exactly as published.

Goose Liver Pasty (a German recipe). — Take the Kvors of two fat go&so, such as are ordinarily sold. "Let the birds be drawn at home, to insure having the livers whole, and be careful not to break the gall-bag, which should be entirely cut away. Put the livers in milk, to whiten them. Mince very finely a pound and a quarter of veal, and a quarter of a pound of fat bacon ; mix with them two ounces of sardines, cleared of skin and bone, the juice of a small lemon, and half its rind, and an ounce of chopped capers — all finely minced. Melt a piece of butter the size of a large egg in a stowpan, put in with it the above articles, cover closely, and steam gently until the meat is suiiiciently cooked — but it must not brown. AVhen it is done enough, stir into it a cupful of thick sour cream, a table-spoonful of vinegar, two table-spoonfuls of white wine, a dessert- spoonful of salt, a salt-spoonful of pepper, a third of a nutmeg, grated, and two well-beaten oggs. Make some raised pie-crust by boiling together half a pint of water, two ounces of lard, and two ounces of butter, and stirring into these ingredients when boiling a pound and a half of flour, and a tea-spoonful of salt. When the pastry is cold, line a pie-mould with it. Spread half the mince at the bottom. Cut the livers in slices and lay them on it. Sprinkle over them a dessert-spoonful of salt

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