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Liver Pudding

Pastries - Steamed Crust
Historic

Chopped liver with lard in a suet-pastry case (Glasse 1747, Walsh 1859, etc)


Original Receipt in 'The Art of Cookery, Made Plain and Easy' by Hannah Glasse, 1747 (Glasse 1747);

A liver-pudding boiled.
GET the liver of a sheep when you kill one, and cut it as thin as you can, and chop it; mix it with as much suet shred fine, half as many crumbs of bread or biscuit grated, season it with some sweet-herbs shred fine, a little nutmeg grated, a little beaten pepper, and an anchovy shred fine; mix all together with a little salt, or the anchovy liquor, with a piece of butter, fill the crust and close it. Boil it three hours.




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