Liver Sausages, Mecklenburg, Smoked
From Cassell's dictionary of cookery, 1892
Serves 6
If smoked, two days will be long enough for them to hang.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
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Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 853. The excerpt below is the record exactly as published.
Liver Sausages, Mecklenburg, Smoked. — Take one poimd of the cuttings of pork, and one poimd of sward, or the skin of the pig cut from the loins. The tongue and kidneys, and a little fat may be added, if liked. Cut the meat into slices, and boil aU gently in as little water as possible until quite tender. The sward should be put upon the fire before the rest of the meat, as it wiU require much longer boiling. Mince all very finely, and mix in the raw Kver, which has been chopi^ed and bruised and pressed through a coarse sieve. Season rather highly with salt, pepper, and half a dozen powdered cloves
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