Liver Sausages

Ingredients

• an uncooked pig's liver
• half its weight in boiled pork
• half a pound of fat bacon
• rather highly with salt
• pepper
• powdered cloves

Method

1. 1

   Mince the liver, bruise, and rub through a colander.

2. 2

   Mix with boiled pork and fat bacon.

3. 3

   Season and fill skins.

4. 4

   Simmer in boiling salt water.

5. 5

   Serve hot or cold.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 852. The excerpt below is the record exactly as published.

Liver sausages should be kept in a cool place untU wanted for use. Before serving, boil for a quarter of an hour, and then broil them. Probable cost, exclusive of the rum, 2s. 6d. Sufficient for ten or twelve persons. Liver Sauce for Fish. — Stew the liver in some of the gravy in which the fish was boiled vmtil quite tender. Mince it finely, and pound it in a mortar with half a tea-spoonful of ch-y mustard. Thicken half a pint of grav\' with a small piece of butter rolled in flour ; add the liver, some salt, and a tea-spoonful of chiUi vinegar. Let all boil up once, and serve. Time, a quirter of an hour- to boil the liver. Suffi- cien: for four or six persons. Probable cost, 3d. Liver Sauce for Eoast Hare.— Be sure that the liver is quite sweet. Wash it in two or tkree waters, and stew it in a quarter of a pint of good beef gravy, then mince it finely, and with it a clove of shallot, two table-spoonfuls of picked parsley, and a quarter of a tea- spoonful of thyme. Eeturn the liver to the saucepan; let all boil up together. Then add a tea- spoonful of chilli vinegar, two table-spoonfuls of currant jelly, and two of port. This sauce may be used for roast rabbit, if a glassful of sherry be substituted for the port and jelly. Servo immediately. Time, a quarter of an hour to boil the Kver. Probable cost, 6d. Sufficient for six persons. Liver Sausages. — Take an uncooked pig's liver. Mince finely, bruise it, and afterwards rub it through a colander. Mix with it half its weight in boiled pork, finely minced, and add half a pound of fat bacon chopped small. Season rather highly with salt, pepper, and powdered cloves

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