Potted Poultry Livers

Ingredients

• the livers
• J^ of a teaspoonful of salt
• 2 cloves
• ^ of a bay leaf
• ^ of a pound of butter

Method

1. 1

   Put livers in a saucepan with salt, cloves, and bay leaf.

2. 2

   Cover with boiling water and simmer until tender.

3. 3

   Chop and pound the meat, moistening with liquor.

4. 4

   Add melted butter and mix well.

5. 5

   Press into jars and steam for an hour.

6. 6

   Pour melted butter on top and store in a cold place.

As published

This recipe was extracted from 365 tasty dishes (1906), page 23. The excerpt below is the record exactly as published.

Potted Poultry Livers. Put the livers into a saucepan with J^ of a teaspoonful of salt, 2 cloves and ^ of a bay leaf for each pound. Cover with boiling water and simmer gently until very tender. Put aside until next day, chop the meat fine, then pound it to a pulp, moistening from time to time with a little of the liquor as may May. be necessary. Taste and add more season- ing if desired. Add for each pound of the meat ^ of a pound of butter

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