Liver Pudding

Ingredients

• 2lb. of Liver
• some pieces of fat
• a pudding-crust made of flour, dripping, and water
• the liquor in which the Liver was stewed

Method

1. 1

   Stew liver in a little water for an hour and a half, cut into small squares, and mix with fat.

2. 2

   Line a pudding-basin with crust, add liver and fat mixture, pour in stewing liquor, cover with crust, tie a cloth over, and boil for two hours.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 348. The excerpt below is the record exactly as published.

lib. of Liver, put it in with the onions, and fry it for a few minutes only as the Liver does not require much cooking. Turn it on to a hot dish, garnish with fried parsley, and serve. Liver and Bacon in Paper Cases. — Boil some calf’s or sheep’s Liver till tender and cut it into thin slices. Open a sheet of For details respecting Culinary Processes, Utensils, Sauces, dc., referred to, see under their special heads. 864 THE ENCYCLOPAEDIA OF PRACTICAL COOKERY. Liver — continued. Liver — continued. common note-paper, and lay on one half of it a nicely- trimmed thin rasher of bacon ; have ready and well mixed Joz. of sifted breadcrumbs and about 1 saltspoonful each of pepper, sifted herbs, chopped parsley, salt, and very finely- chopped onion ; sprinkle nearly 1 teaspoonful of this seasoning over the rasher of bacon, lay on it a slice of Liver, sprinkle this also with about 1 teaspoonful of the seasoning, lay on top another nicely trimmed thin rasher, fold the other half of the paper over, turn up the edges of the paper at the three open sides, and fry for a-quarter-of-an-hour, turn- ing once. Serve very hot. Liver Kabobs. — Cut some Liver into small equal-sized pieces, wrap in pieces of caul-fat, pass them on to skewers (see Fig. 1078. Liver Kabob. Fig. 1078), and roast in front of a clear fire, turning constantly. Peel a clove of garlic, put it in a mortar, and pound ; then mix in with it 1 breakfast-cupful of clear broth, 2 table-spoonfuls of wine vinegar, and salt and pepper to taste. Turn the sauce into a small saucepan and stir over the fire with a wooden spoon till hot, then take it off. Put the Liver on to a hot dish, pour the sauce over, and serve. Liver-and-Potato Pie.- — Peel 21b. of potatoes, wash, put them in a saucepan with cold water to cover, and place them over the lire until boiling, then drain and cut them into slices. Cut lib. of Liver into thin slices, and wash well in cold water. Cover the bottom of a rather broad and shallow baking- tin with slices of the potatoes, then put in a layer of the sliced Liver ; strew over them a small quantity of finely-chopped onion and some pepper and salt, then put in two or three thin slices of bacon. Continue in this manner until all the ingredients are used, seasoning each layer with chopped onion, and salt and pepper, and making the top layer of potatoes. Pour in at the side 1 breakfast-cupful of cold water, put the tin in a brisk oven, and bake for an-liour-and-a-half. Serve hot. Liver Pudding1. — Stew 21b. of Liver in a very little water for an-liour-and-a-half, then cut it into small squares and add some pieces of fat of beef, mutton, or bacon. Line a pudding-basin with a pudding-crust made of flour, dripping, and water, put in the Liver and fat well mixed together, pour in the liquor in which the Liver was stewed

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