Liver Klosse (a German recipe)

Ingredients

• half a pound of raw liver
• two ounces of fat bacon
• a little salt
• a little pepper
• finely-minced parsley
• three ounces of finely-grated bread-crumbs
• three well-beaten eggs
• an ounce and a half of butter

Method

1. 1

   Mince the liver and bacon finely.

2. 2

   Add salt, pepper, parsley, and bread-crumbs.

3. 3

   Mix in the beaten eggs and butter.

4. 4

   Form into egg-shaped balls, dip fingers in cold water while shaping.

5. 5

   Drop into boiling water and boil until done.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 851. The excerpt below is the record exactly as published.

Liver Klosse (a German recipe).— Take haU' a pound of raw hver, and two ounces of fat bacon. Mince them together very finely ; add a little salt and pepper, and finely-minced parsley, together with three ounces of finely- grated bread-crumbs. Mix three well-beaten eggs, with an ounce and a half of butter which has been worked with the fingers to a cream. Put these with the mince, then make the mixture up into egg-shaped baUs, being careful to handle them lightly, and to dip the fanger into cold water occasionaUy whilst making them up. Drop them into boiling water, and boil them until done enough It is weU to try a small quantity before fonning the whole into baUs, and if it falls in pieces, add a little more grated bread to the other ingre- dients. Time to boil, fuUy half an hSu^. LIV ( 381 ) LOA Probable cost, Is. Sufficient for four or five persons. Liver Klosse (another way). — Take a large slice of the crumb of a stale loaf. Pour half a pint of milk over it, and let it soak for half an hour. Press the liquid from it, and mix with it half a pound of finely-minced raw liver, the grated rind of half a small lemon, two table-spoonfuls of chopped parsley, one of chives, and a little pepper

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