Farcie of Calf’s Liver

Ingredients

• 1 calf's liver
• ½ pound finely chopped boiled ham
• 2 hard-boiled eggs, chopped
• 1 cup bread crumbs or rolled zwieback
• 2 tablespoons melted butter
• ½ teaspoon pepper
• 1 teaspoon salt
• gelatine (1 packet)
• 1 cup warm water
• beef broth (enough to make 2 quarts)
• oil for greasing

Directions

The book says “a steady oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

1. Boil the calf's liver for 30 minutes, then chop it finely and rub it through a sieve.

2. Mix the chopped liver with the ham, hard-boiled eggs, bread crumbs, melted butter, pepper, and salt until well combined.

3. Grease a tin with oil and fill it with the mixture, then bake until brown in a steady oven at 350°F (175°C).

4. Soak the gelatine in warm water, then add it to the beef broth and bring to a boil. Set aside to cool.

5. Once the liver mixture is cool, cut it and the hare meat into strips.

6. Oil a large round jelly mold and pour in a layer of the jelly about ½ inch thick. Let it firm up.

7. Layer the hare meat and farcie in the mold, covering each layer with jelly until filled, ending with jelly.

8. Chill until set, then unmold and garnish with thin slices of red beet and parsley.