Liver Saveloys

Ingredients

• 1 lb of pig’s Liver
• 1 lb of fat bacon
• 1 lb of lean pork
• Season to taste with salt
• saltpetre
• a small quantity of cayenne pepper
• three chopped onions
• 1 wineglassful of kirschemvasser

Method

1. 1

   Chop the liver, fat bacon, and lean pork together.

2. 2

   Season with salt, saltpetre, spices, and cayenne pepper.

3. 3

   Fry the onions in fat, then add to the mixture and moisten with kirschemvasser.

4. 4

   Chop the whole together for ten minutes.

5. 5

   Fill washed and soaked pig’s guts with the mixture, tie into 4-inch lengths, hang to dry, then boil gently for an hour.

6. 6

   Leave in water until half cold, drain, and wrap until cold.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 351. The excerpt below is the record exactly as published.

lib. of pig’s Liver ; chop lib. each of fat bacon and lean pork, and mix all together. Season to taste with salt, saltpetre, spices, and a -small quantity of cayenne pepper. Fry three chopped onions in fat ; when cooked, drain, add them to the above mixture, and moisten with 1 wineglassful of kirschemvasser. Chop the whole together for ten minutes. Have ready washed and soaked some pig’s guts, and fill them as full as possible with the mixture. Tie them up into 4in. lengths (see Fig. 1080). Hang up the saveloys until dry, then put them in a saucepan of boiling water, and boil very gently for an hour. Leave the saveloys in the water until half cold, then drain, and wrap them in cloths until quite cold. (2) Chop as finely as possible 41b. of raw pig’s Liver and 21b. of fat pork ; mix them and chop again for a few minutes. Season the mixture with salt, pepper, and a small quantity of pounded cloves ; stuff it well into some prepared guts, filling as full as possible. Tie up into equal lengths, and plunge them into a saucepan of boiling- water. Boil the saveloys very gently, keeping them well covered with water. In an hour’s time, drain, and wrap them tightly in a cloth. When cold, the saveloys are ready for serving. Liver Saveloys with Truffles. — Cut Jib. of fat Liver into small squares, and put them in a basin ; peel and cut into small pieces 41b. of truffles, place them in a stewpan with 2 table-spoonfuls of Madeira, and boil for two minutes ; then put them in with the Liver, and season with salt and spices. Scrape and chop 1 ill), of pig’s Liver, and pass it through a fine wire sieve ; cut into small squares ljlb. each of fresh fat bacon and neck of pork. Fry the pork in lard until cooked, let it cool, then mix all the ingredients together. Season the mixture highly, adding J table-spoonful of saltpetre and a small quantity of cayenne pepper

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