INGREDIENTS

INSTRUCTIONS

How to make Livering Puddinges--Take the Liver of a Hogge, and give it
three or fower waumes over the fier. The either grate it or choppe it verye
small, and take a little grated bread and two egges well beaten, whites and
all, and Currans, Nutmegges, Pepper, and Salte, and Hogges suet. --The Good
Hous-wives Treasurie
"Puddyng time" was any time that puddings were to be had, hence a time when
one was in luck.  Well, it's pudding time for you: here is an easy,
pleasantly spiced pate' made with chicken livers. It would be suitable as
an hors d'oeuvre, appetizer, or luncheon entree.
1 pound chicken livers 1 quart salted, boiling water 1 tablespoon bread
crumbs 2 eggs, lightly beaten 3/4 teaspoon freshly grated nutmeg 1/8
teaspoon freshly ground pepper Salt to taste 1 tablespoon melted beef suet
or rendered chicken fat 2 tablespoons currants Garnish: currants, bay
leaves, whole-wheat toast
1.  Plunge chicken livers into boiling water.  Cover and cook over medium
heat for 10 minutes. 2. Drain livers. Push them through the fine blade of a
food mill, or pound them into a paste with a mortar and pestle. 3. In a
bowl, combine remaining ingredients. 4. Add mixture to ground liver, and
stir to distribute evenly. 5. Place "pudding" in a small serving bowl and
chill at least 2 hours. 6. Before serving, plant a few bay leaves in the
"pudding", and scatter currants around them. 7. Serve with small squares of
whole-wheat toast. Yield: 1 1/2 cups
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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