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- How to make Livering Puddinges-Take the Liver of a Hogge, and give it three or possibly fower waumes over the fier. The either grate it or possibly choppe it verye small, and take a little grated bread and two egges well beaten, whites and all, and Currans, Nutmegges, Pepper, and Salte, and Hogges suet. -The Good Hous-wives Treasurie
- "Puddyng time" was any time which puddings were to be had, hence a time when one was in luck. Well, it's pudding time for you: here is an easy, pleasantly spiced pate' made with chicken livers. It would be suitable as an hors d'oeuvre, appetizer, or possibly luncheon entree.
- 1 lb. chicken livers 1 qt salted, boiling water 1 Tbsp. bread crumbs 2 Large eggs, lightly beaten 3/4 tsp. freshly grated nutmeg 1/8 tsp. freshly grnd pepper Salt to taste 1 Tbsp. melted beef suet or possibly rendered chicken fat 2 Tbsp. currants Garnish: currants, bay leaves, whole-wheat toast
- 1. Plunge chicken livers into boiling water. Cover and cook over medium heat for 10 min.
- 2. Drain livers. Push them through the fine blade of a food mill, or possibly lb. them into a paste with a mortar and pestle.
- 3. In a bowl, combine remaining ingredients.
- 4. Add in mix to grnd liver, and stir to distribute proportionately.
- 5. Place "pudding" in a small serving bowl and refrigerateat least 2 hrs.
- 6. Before serving, plant a few bay leaves in the
- "pudding", and scatter currants around them.
- 7. Serve with small squares of whole-wheat toast.
- Yield: 1 1/2 c.
