Liver Stuffing for Birds

Ingredients

• half a pound of fat liver
• 2 shallots
• 2 ounces of fat ham
• a little thyme
• nutmeg
• pepper
• salt

Method

1. 1

   Chop the fat liver, shallots, and fat ham with thyme, nutmeg, pepper, and salt; toss it in a little butter until nearly cooked.

2. 2

   Pound it in a mortar, and stuff a pheasant with it.

Nutrition per serving

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 38. The excerpt below is the record exactly as published.

iver Stuffing, for Birds. Chop half a pound of fat liver, 2 .shallots, 2 ounces of fat ham, with a little thyme, nutmeg, pepper, and 108 WHOLESOME GOOKEllY. s<alt; toss it in a little buttei- until nearly cooked. Pound it in a mortar, and stuff a pheasant with it. 267. — Proveiicale Stuffing, for Birds. Chop and parboil some large onions ; drain them in a sieve ; put them into stewpan, with 4 ounces of butter, some bread-crumbs soaked in milk, chopped parsley, grated nutmeg, pepper and salt

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