Liver Force-meat

Ingredients

• 1 lb. of calf's liver
• Y b 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 the liver and bacon separately.

2. 2

   Stew shallot, onion, and garlic in butter until tender.

3. 3

   Press moisture from soaked bread and add to the pan.

4. 4

   Stir to a stiff paste, then pound with liver, eggs, spices, and seasoning.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 171. The excerpt below is the record exactly as published.

lb. of fat bacon to each pound of game. Flavor with shallot, capers, lemon-peel, and a very few leaves of tarragon, 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 force- meat ; pepper to taste, and stir in the frothed whites of eggs before using. Gratin. — Gratin is a French force- meat. It may be made either of the lean part of veal or the breast and wings of a fowl. Take equal parts of veal and cooked liver, cut them into small pieces, and put them in a sauce- pan with a little salt and pepper and a table - spoonful of savory herbs, powdered. Fry them in a little butter for ten minutes, then mince finely, and pound the meat until perfectly smooth with butter. Pound all thor- 149 Hare FORCE-MEATS, ETC. Mushroom Stuffing oughly, and, while pounding, add three raw eggs at different times. Make up a small ball of the force- meat and throw it into boiling water, to try whether it is light and properly seasoned. If it be too firm, add a little water; if too soft, another egg. Hare, Force-meat for. — Parboil the liver of the hare, if sound, and mince it finely ; also chop % lb. of suet and rather less of lean bacon, which should be shred fine, that the force- meat may not require to be pounded in a mortar. Mix these ingredients together, and add 6 ozs. of bread- crumbs, a dessert-spoonful of parsley, a little thyme and marjoram mixed, salt, pepper, and nutmeg. Bind with two or three yolks of eggs, which must be well beaten before being used. Stuff the inside of the hare, and make balls to be fried a nice brown. Liver, Force-meat of. — To i lb. of calf's liver allow % lb. of fat bacon; chop them both separately. Stew in butter, but do not brown, a shallot, an onion, and, if liked, a small clove of garlic. Cover the stewpan until tender. Press out the moisture 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 required. Remove the paste to a mortar, and pound it with the chopped liver, etc., a couple of eggs beaten without the whites, a small quantity of allspice or nut- meg, pepper and salt

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