(3) German Style. — Remove the sinewy parts from about
ljlb. of Calf’s Liver, scrape it well, rub it through a sieve
into a basin, season with salt and pepper, and mix in a little
finely-chopped onion and parsley. Work lOoz. of butter to
a cream in a warm basin, add the yolks of seven or eight
eggs, when frothy add a little flour, three handfuls of sifted
breadcrumbs, and lastly the liver, and season well. Try a
small quantity in a tartlet-mould, which poach in the oven,
and if of the required consistence, turn the whole into a
buttered and breadcrumbed cylinder mould, put it in a pan
with a little water, cover over the top with buttered paper,
and cook in a moderate oven for about forty-five minutes.
Drain off the fat from the mould, turn it out on to a dish,
pour over hot piquant sauce, and serve.
Calf’s-Liver Fain or Cake in Jelly. — Prepare some Calf’s
Liver as for Pain or Cake in German Style, but omitting the
breadcrumbs ; rub it through a fine sieve into a basin, mix in
an equal quantity of tepid aspic-jelly and a few table-spoonfuls
of melted glaze. Turn the preparation into a saucepan packed
in ice, stir well until it thickens, remove it from the ice, add
Fig. 315. Calf’s-Liver Pain in Jelly.
four or five cooked truffles cut up into small squares, and
turn the whole into a cylinder mould packed in ice. Turn
it out in about an hour’s time, glaze the sides with half-set
jelly, decorate with truffles cut into small rounds or crescents,
arrange a few croutons of aspic jelly round the base (see
Fig. 315), and serve.
Calf’s-Liver Pudding.— Wash 1 lb . of Calf’s Liver, put it
into a stewpan with a very small quantity of water, and let
it cook slowly by the side of the fire for an-hour-and-a-half.
At the end of that time, drain the liver, cut it up into small
squares, season with pepper and salt, and mix with it some
For details respecting Culinary Processes, Utensils, Sauces. Ac., referred to, see under their special heads.
THE ENCYCLOPAEDIA OE PRACTICAL COOKERY.
277
Calf — continued.
small pieces of either bacon-, beef-, or mutton-fat. Eub ilb.
of dripping in lib. of flour till quite smooth, then gradually
stir in sufficient water to make a stiff dough. Sprinkle a
little flour on the table, and roll the dough out three times.
Butter a pudding-basin and line it with the paste ; fill it with
the liver and fat, well mixing, pour in whatever is left of
the cooking-liquor, and cover with a flat of the same crust.
Tie the basin in a cloth, plunge it into a saucepan of boiling
water, and boil for two hours. When cooked, turn the pud-
ding out of the basin on to a hot dish, and serve it without
delay. A little paftially-boiled onion✪ Calf’s-Liver Pudding may be put into the
pudding before it is cooked.
Calf’s-Liver Eag'ofi.t. — Put 111b. of Calf’s Liver into a sauce-
pan with sufficient cold water to cover it ; let it come to the
boil and let it boil for three-quarters-of-an-hour. Then take
it out of tbe water, and when it is nearly cold grate it on a
grater. Chop fine ^lb. of bacon and mix it with the grated
liver ; mix with it also 1 teaspoonful of mixed herbs, 1 tea-
spoonful of pepper, and 1 saltspoonful of salt. Beat well the
yolks of two eggs and 1 gill of cream, and mix these in. Put
the mixture into a saucepan and stir it over a slow fire till
it is very hot, but do not let it boil. Serve it on a hot
dish.
Page 93 · 1 recipe record on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
(3) German Style. — Remove the sinewy parts from about 1½ lb. of Calf's Liver, scrape it well, rub it through a sieve into a basin, season with salt and pepper, and mix in a little finely-chopped onion and parsley. Work 10 oz. of butter to a cream in a warm basin, add the yolks of seven or eight eggs, when frothy add a little flour, three handfuls of sifted breadcrumbs, and lastly the liver, and season well. Try a small quantity in a tartlet-mould, which poach in the oven, and if of the required consistence, turn the whole into a buttered and breadcrumbed cylinder mould, put it in a pan with a little water, cover over the top with buttered paper, and cook in a moderate oven for about forty-five minutes. Drain off the fat from the mould, turn it out on to a dish, pour over hot piquant sauce, and serve.
Calf's-Liver Pain or Cake in Jelly. — Prepare some Calf's Liver as for Pain or Cake in German Style, but omitting the breadcrumbs ; rub it through a fine sieve into a basin, mix in an equal quantity of tepid aspic-jelly and a few table-spoonfuls of melted glaze. Turn the preparation into a saucepan packed in ice, stir well until it thickens, remove it from the ice, add
Fig. 315. Calf’s-Liver Pain in Jelly.
four or five cooked truffles cut up into small squares, and turn the whole into a cylinder mould packed in ice. Turn it out in about an hour’s time, glaze the sides with half-set jelly, decorate with truffles cut into small rounds or crescents, arrange a few croutons of aspic jelly round the base (see Fig. 315), and serve.
Calf's-Liver Pudding.— Wash 1 lb. of Calf's Liver, put it into a stewpan with a very small quantity of water, and let it cook slowly by the side of the fire for an-hour-and-a-half. At the end of that time, drain the liver, cut it up into small squares, season with pepper and salt, and mix with it some
For details respecting Culinary Processes, Utensils, Sauces. Ac., referred to, see under their special heads.
Calf — continued.
small pieces of either bacon-, beef-, or mutton-fat. Eub ilb. of dripping in lib. of flour till quite smooth, then gradually stir in sufficient water to make a stiff dough. Sprinkle a little flour on the table, and roll the dough out three times. Butter a pudding-basin and line it with the paste ; fill it with the liver and fat, well mixing, pour in whatever is left of the cooking-liquor, and cover with a flat of the same crust. Tie the basin in a cloth, plunge it into a saucepan of boiling water, and boil for two hours. When cooked, turn the pudding out of the basin on to a hot dish, and serve it without delay. A little paftially-boiled onion may be put into the pudding before it is cooked.
Calf’s-Liver Eag'ofi.t. — Put 111b. of Calf’s Liver into a saucepan with sufficient cold water to cover it ; let it come to the boil and let it boil for three-quarters-of-an-hour. Then take it out of tbe water, and when it is nearly cold grate it on a grater. Chop fine ^lb. of bacon and mix it with the grated liver ; mix with it also 1 teaspoonful of mixed herbs, 1 teaspoonful of pepper, and 1 saltspoonful of salt. Beat well the yolks of two eggs and 1 gill of cream, and mix these in. Put the mixture into a saucepan and stir it over a slow fire till it is very hot, but do not let it boil. Serve it on a hot dish.
Records on this page
Calf’s-Liver Pudding