Liver Pate

Preparation info

  • 4–6

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 1 lb. calf’s or pig’s liver or the livers from poultry
  • 4 oz. very lean hamor bacon
  • 1 small onion
  • 3 oz. butter
  • seasoning pinch of mixed herbs
  • a few gherkins (optional)
  • 1–2 hard-boiled eggs (optional)
  • a little cream (optional)
  • extra butter


Cut the liver, ham and onion into small pieces. Heat the butter in a pan and cook the liver, ham and onion for about 6 min.—no longer. Put through a very fine mincer twice to give a very smooth mixture. Add the seasoning, herbs and chopped gherkins or chopped hard-boiled eggs too if wished. For a very soft pâté also add a little cream. Put into a dish and cook for about ½ hr. in a moderate oven (350° F., Gas 4), covering with buttered paper and standing in a dish of cold water to prevent the mixture becoming dry. When the pâté is cooked, cover with a layer of melted butter.

Serve cut in slices on a bed of crisp lettuce and accompanied with hot toast and butter.