Liver Puddings
Boil some pigs’ livers, and when cold mince them, adding some cold ham or bacon, in the proportion of a pound of liver to a quarter of a pound of fat bacon. Add also some boiled pigs’ feet, allowing to each pound of liver four pigs’ feet boiled, skinned, boned, and chopped. Season with pepper, powdered mace or nutmeg, and sweet herbs, (sweet basil and marjoram.) Put the mixture (packed hard,) into straight-sided tin or white ware pans, and cover them with a clean cloth. Put heavy weights on the top. Cover them also with folded brown paper, and set them in a cool dry place. They will be fit to eat next day. Slice them thick, and send them to the tea or breakfast table. Or you may fill with the mixture, some nicely cleaned and very transparent sausage skins, (of a large size,) and tie up the ends with coarse brown thread, to be removed before going to table.
You may cut them into large pieces, and broil them, or fry them in lard.
Calves’ liver makes still nicer puddings.
Keep liver puddings in flat stone jars.
Never use newspaper to cover or wrap up any thing eatable. The black always rubs off, and the copperas in the printing ink is very poisonous.