Mortified Liver

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (18)
Instructions (24)
  1. Take off the under skin, and bleed the liver very small.
  2. Chop an ounce of truffles and morels small with parsley.
  3. Roast two or three onions, take off their outermost coats.
  4. Pound six cloves and a dozen coriander seeds in a marble mortar.
  5. Add the pounded cloves and coriander seeds to the roasted onions and pound them together.
  6. Mix the onion and spice mixture with the liver.
  7. Beat a pint of cream, half a pint of milk, and seven or eight new-laid eggs together.
  8. Boil the cream, milk, and egg mixture, but do not let it curdle.
  9. Shred a pound of suet as small as you can.
  10. Half melt the suet in a pan.
  11. Pour the melted suet into the raw eggs and cream mixture.
  12. Pour the suet, egg, and cream mixture into the liver mixture.
  13. Mix all well together.
  14. Season with pepper, salt, nutmeg, and a little thyme.
  15. Let the mixture stand until it is cold.
  16. Spread a caul over the bottom and sides of the stew-pan.
  17. Put the mortified liver and cream mixture into the caul-lined stew-pan.
  18. Fold the caul around the mixture in the shape of a calf's liver.
  19. Turn the shaped mixture upside down carefully.
  20. Lay it in a dish that will bear the oven.
  21. Do it over with beaten eggs.
  22. Dredge it with grated bread.
  23. Bake it in an oven.
  24. Serve it up hot for a first course.
Original Text
TAKE off the under skin, and bleed the liver very small, then take an ounce of truffles and morels chopped small with parsley; roast two or three onions, take off their outermost coats, pound six cloves, and a dozen coriander seeds, add them to the onions, and pound them together in a marble mortar; then take them out and mix them with the liver, take a pint of cream, half a pint of milk, and seven or eight new-laid eggs; beat them together, boil them, but do not let them curdle; shred a pound of suet as small as you can, half melt it in a pan, and pour it into raw eggs and cream, then pour it in your liver, then mix all well together; season it with pepper, salt, nutmeg and a little thyme, and let it stand till it is cold; spread a caul over the bottom and sides of the stew-pan, and put in your mortified liver and cream all together, fold it up in the caul in the shape of a calf's liver, then turn it up-side down carefully, lay it in a dish that will bear the oven, and do it over with beaten eggs, dredge it with grated bread, and bake it in an oven. Serve it up hot for a first course.
Notes
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