Name: Gaenituee of Pat Livers
Ingredients: 6 goose livers; 2 slices of bacon; some stock

Gaenituee of Pat Livers

Ingredients

6 goose livers
2 slices of bacon
some stock

Directions

Prepare and stew

Clean the goose livers well.
Place the livers to stew between the slices of bacon.
Add stock and let them stew.

Serve

Garnish with the meats you wish.

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.

Explore the science

What each ingredient does

Goose livers: Form the main body of the dish, becoming tender and rich as they stew.
Bacon: Adds smoky, salty fat that flavours the livers as they stew.
Stock: Provides liquid for gentle stewing, keeping the livers moist and adding savoury depth.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.