Force-Meat of Liver and Ham, for Raised Pies

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (8)
Instructions (12)
  1. Cut the calf's liver into rather small square pieces. If time permit, steep them in cold spring water to extract blood for a whiter force-meat.
  2. Remove the liver pieces from the water and place them on a clean cloth to drain.
  3. Cut fat ham or bacon (in equal proportion to the liver) into square pieces.
  4. Fry the ham or bacon in a sauté-pan on a brisk fire.
  5. Add the liver pieces to the pan and fry the whole until lightly browned.
  6. Season with cayenne pepper, salt, and a little prepared aromatic spice (No. 1350).
  7. Add chopped mushrooms, parsley, and three chopped shallots.
  8. Remove the fat, liver, and ham from the pan and place them on a chopping board.
  9. Chop the mixture fine.
  10. Put the chopped mixture into a mortar with the remaining contents of the pan.
  11. Pound the whole thoroughly.
  12. Rub the mixture through a wire sieve onto an earthen dish.
Original Text
FORCE-MEAT OF LIVER AND HAM, FOR RAISED PIES. TAKE the whole or part of a light-coloured calf's liver, or several fat livers of any kind of poultry, if to be obtained. If calf's liver be used, cut it into rather small square pieces, and, if time permit, steep them in cold spring water in order to extract the blood, so that the force-meat may be whiter. Take the pieces of liver out of the water, and place them upon a clean rubber to drain the water from them. Meanwhile, cut some fat ham or bacon (in equal pro-portion to the liver) into square pieces; put them into a sauta-pan on a brisk fire to fry, after which add the pieces of liver, and fry the whole of a light brown colour; season with cayenne pepper and salt, and a little prepared aromatic spice (No. 1350); some chopped mushrooms, parsley, and three shallots. After the fat and pieces of liver and ham out of the pan lay them on a chopping-board, and chop them fine; then put them into a mortar with the remaining contents of the pan; pound the whole thoroughly, and rub it through a wire sieve on to an earthen dish.
Notes
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