Liver Farce or Stuffing

Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • ½ lb. calf’s or chicken’s liver
  • ¼ lb. bacon or pork sausage meat
  • 1 very small onion
  • 1 oz. butter
  • ½ beaten egg
  • ½ teasp. chopped fresh herbs
  • 1 teasp. chopped parsley
  • salt and pepper


Cut the liver and bacon into ¼-in. dice. Chop the onion. Melt the butter and in it cook the bacon, liver and onion gently for 10 min. Chop them still more finely and add the other ingredients. Use for poultry or game.