gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Potted Liver
From The encyclopaedia of practical cookery, 1892
Serves 6
Poultry livers can be treated similarly; adding truffles or mushrooms creates a good imitation of foie gras.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 353. The excerpt below is the record exactly as published.
Potted Liver. — Put the Liver (any kind), with a little highly- seasoned stock, into a stewpan and braise it. When done and quite tender, cut it up very fine and put it into' a mortar and pound to a paste, adding sufficient of the stock to moisten. Take Jib. of butter, melt, strain, add it to the paste, season with salt, pepper, ground allspice and mace
Cook this with the app: pantry check, scaling, and the assistant.