Liver Klosse (another way)

Ingredients

• a large slice of the crumb of a stale loaf
• half a pint of milk
• 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
• a little pepper
• a little salt
• a table-spoonful of flour
• two well-beaten eggs
• two ounces of chopped bacon
• a little butter

Method

1. 1

   Soak the stale bread in milk for half an hour, then press out the liquid.

2. 2

   Mix with liver, lemon rind, parsley, chives, pepper, salt, and flour.

3. 3

   Stir in beaten eggs.

4. 4

   Form into balls and drop into boiling water or broth.

5. 5

   Fry bacon in butter and pour over the klosse before serving.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

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 (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 and salt. Dredge a table-spoonful of flour over these ingTedients, and stir in two well-beaten eggs. Make the mixtm-e up into egg-shaped klosse, drop them into boiling water or broth, and boil them until done enough. Before serving, fry two ounces of chopped bacon in a little butter, and pour this over the klosse. If any remain, they may be sliced, dipped into beaten egg and bread-criimbs, and fried in hot fat. Time to boil, about half an hour. Probable cost, lOd. Sufficient for four persons. Liver Klosse, for Soup (a Gei-man recipe). — Skin haK a calf's liver, and mince it small. Mix with it four oimces of finely- shred suet, two table-spoonfuls of chopped parsley, a little pepper and salt, the well- beaten yolks of foiu- and the whites of two eggs, and as much crumb of bread soaked in milk and pressed dry as will bind it together. FoiTU into egg-shaped balls, cook these in boiling water, and serve in soup. Half a tea- spoonful of any herb powder that is liked may be added with the parsley. Time to boil, haLf an hour. Probable cost, Is. Sufficient for six or seven persons. Liver Puddings. — Take half an ox liver ; clear it from skui, boil, and grate it. Mix with it its bulk in bread-crumbs, and finely-shred suet. Season rather highly with black pepper ; add a little salt

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