Goose Liver Pate Ii.

A large white goose liver is placed in white wine or possibly milk for 2 hours, dried, well skinned, the edges are cut off and the liver is divided into 2 parts, which are sprinkled with salt. Then cut the liver in different places and put 1 truffle piece in each incision. Put 40 dkg of young lean pork, 6 dkg of smoked bacon and the cut pieces of liver twice through the meat machine, add 3 to 4 pieces of finely weighed anchovies without bones, a little bit of finely grated lemon peel, a few finely weighed truffles or mushrooms, and put the meat mixture once or twice through the meat machine, so that it becomes very fine and smooth. Then stir in 2 eggs, salt and a little pâté spice. Grease 2 jars with fat or fresh butter and fill them so that the liver is in the middle and completely covered with the meat. Then put a thin slice of bacon on top, close the jars and sterilize at 100 degrees for 2 hours.

all : Home canning, by Mrs. Emilie Lösel,

Our tip: Use a bacon with a strong flavor – this way you will give this dish a special touch!

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