Home | Cookbooks | Diary | Magic Menu | Random | More ≡

Liverings or Leveredge
Sausages
Historic

Boiled sausage of minced liver, often with egg and spices (AW 1591)

A percursor of modern Liver Sausage


Original Receipt in 'A book of cookrye. Very necessary for all such as delight therin', gathered by "AW" (AW 1591);

To make Liverings of a Swine.
First perboile the Liver, then stamp it in a Morter, and when it is small inough, put it in a vessell, and put to it suet, yolkes of Egges, pepper, cloves, Mace and Salt. Then take your Guts cleane washed, and stuffe them with the foresaide stuffe, then boyle them, that doon serve them forth.




Original Receipt in 'The Accomplisht Cook' by Robert May, 1660 (Robert May 1660);

To make Leveridge Puddings.
Boil a hogs liver, and let it be thorowly cold, then grate and sift it through a cullender, put new milk to it and the fleck of a hog minced small put into the liver, and some grated bread, divide the meat in two parts, then take store of herbs, mince them fine, and put the herbs into one part with nutmeg, mace, pepper, anniseed, rosewater, cream, and eggs, fill them up and boil them. To the other part or sort put barberries, slic't dates, currans, cream, and eggs.




MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones Cheeses Classic Meals Curry Dishes Dairy Drinks Egg Dishes Fish Fruit Fruits & Vegetables Game & Offal Meat & Meat Dishes Pastries and Pies Pot Meals Poultry Preserves & Jams Puddings & Sweets Sauces and Spicery Sausages Scones Soups Sweets and Toffee About ...

   @FoodsOfEngland

   glyn@foodsofengland.co.uk


COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018
BUILT WITH WHIMBERRY
matrixstats