Ingredients

  • ½ calf’s liver
  • 1 onion
  • ¼ lb butter
  • 4 eggs
  • lb white bread
  • 1 glass milk to soak the bread
  • ½ glass currants
  • nutmeg
  • salt
  • [1 wineglass cognac]

For the sauce

  • 1 spoon butter
  • 1 spoon flour
  • ½ glass wine
  • 1–2 pieces sugar
  • ½ lemon, or 1 spoon capers, or gooseberry juice
  • ¼ glass raisins

Method

Boil and grate the calf’s liver. Finely chop 1 onion and fry in spoons butter. Cool, mix with 3 egg yolks, and add lb white bread soaked in milk and squeezed out, at least ½ glass currants, salt, nutmeg, the grated liver, and 1 wineglass cognac. Beat all this as well as possible in a stoneware bowl. Add 4 beaten egg whites and boil in a napkin 1½ hours.

Serve with the following sauce: Fry 1 spoon flour in 1 spoon butter and dilute with glasses bouillon and ½ glass wine. Bring to a boil, strain, and add lemon juice, a little sugar, lemon slices, and ¼ glass raisins. Bring all this to a boil and pour over the pudding.

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