Calf’s-liver Pudding with Anchovy Sauce

Borjumájpudding Ajókamártással


  • 1 pound calf’s liver
  • 1 small onion, minced
  • 2 tablespoons lard
  • ¼ pound smoked bacon, chopped fine
  • 1 hard white roll
  • ½ bay leaf, crushed
  • Salt and pepper
  • 4 eggs, separated
  • Butter (for greasing mold)


  1. Skin the liver, grind it, then force through a strainer or purée in a blender.
  2. Wilt onion in lard and add puréed liver and chopped bacon. Cook over low heat for 5 minutes. Remove from heat.
  3. Soak roll in water, squeeze it, then shred it and add to the cooked liver mixture. Also mix in the bay leaf and salt and pepper to taste. Add egg yolks and stir well.
  4. Whip egg whites till they peak, then very gently mix them into the liver mixture.
  5. Butter the pudding form and fill it with the mixture to three quarters full. Cover tightly.
  6. Fill a 4-quart pot half full of hot water and stand the closed pudding mold in it. Steam for 1 hour and 15 minutes. If you must add water to the water bath, make sure it’s boiling.
  7. Serve with Anchovy Sauce, or plain, as a first course, or for a luncheon, accompanied with a salad.