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Liver Sausage Turning Dark

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Liver Sausage Turning Dark

Ingredients

Directions

  1. Cut the liver into slices about ½ inch thick.

  2. Soak the liver slices in 180°F (82°C) water for 20 minutes.

  3. Pour out the water and place the liver in fresh 180°F (82°C) water. Repeat this process at least twice.

  4. After cooking the pudding, cool it in fresh running water for about an hour, or use ice if running water is unavailable.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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