A Liver Pudding boiled

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Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Take the Liver of a Sheep when you kill one, and cut it as thin as you can, and chop it; mix it with as much Suet shread fine, and half as many Crumbs of Bread or Bisket grated, season it with some Sweet Herbs shread fine, and a little Nutmeg grated, a little beaten Pepper, and an Anchovy shread fine; mix all together with a little Salt, or the Anchovy Liquor, with a Piece of Butter; fill the Crust, and close it; boil it three Hours.