Liver Pate

Preparation info
  • 4–6

    • Difficulty


Appears in

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


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 modera