Liver Forcemeat

Ingredients

• two rabbits
• half a pound of liver
• half a pound of fat ham
• two or three beads of garlic
• a small tin of mushrooms

Method

1. 1

   Boil the rabbits, remove the meat from the bones, and stew the bones with common stock additions to make a rich half glaze.

2. 2

   Fry the liver and fat ham with garlic and mushrooms, then nib the mixture through a wire sieve.

Nutrition per serving

As published

This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 57. The excerpt below is the record exactly as published.

liver forcemeat, the addition of aromatic flavouring herbs causes the forcemeat to resemble game. Aromatic flavour- ing herbs are made as follows :— Take two ounces of cloves, two ounces of white peppercorns, one ounce of mar- joram, one ounce of sweet basil, one ounce of thyme, one ounce of mace, one ounce of nutmeg, and half an ounce of dry powdered bay-leaves. See that all these herbs and spices are tho- roughly dry. Pound them well in a mortar, sift them through a fine sieve, and put them by in a glass stoppered bottle for use. f orcemeat flavoured with these herbs is always added to all kinds of rich game pies, such as York- shire pie, etc. A very good imitation Yorkshire pie can be made from rabbit, the whole of the gamey flavour imparted to the pie being due to this mixture of herbs. Take say two rabbits, boil them, remove the meat from the bones, and put on the bones with a few of the ordinary additions to common stock to stew down to make a rich half glaze. Next take half a pound of liver and half a pound of fat ham. Cut these up and place them in a fryingpan with two or three beads of garlic. Add also a small tin of mushrooms

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