To continue with photos from this past Sunday’s
hearth cooking workshop in the re-constructed
kitchens of Pennsbury Manor, here are additional
photos of A Liver Pudding boiled. Cooking has
been completed, so now it’s time to remove it
from the kettle. Again, Clarissa Dillon of Past
Masters in Early American Domestic Arts
led the way.
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The receipt (recipe), from Hannah Glasse’s The Art of Cookery Made
Plain and Easy (1747):
A Liver Pudding boiled.
Take the Liver of a Sheep when you kill one,
and cut it as thin as you can, and chop it;
mix it with as much Suet shread fine, and
half as many Crumbs of Bread or Bisket
Grated, season it with some Sweet Herbs
shread fine, and a little Nutmeg grated,
a little beaten Pepper, and an Anchovy
shred fine; mix all together with a little
Salt, or the Anchovy Liquor, with a Piece
of Butter; fill the Crust,* and close it; boil
it three Hours.
*To make a Pork Pudding, or Beef, &c.
Make a good Crust with the Dripping, or
Mutton-suet if you have it, shread fine,
make a thick Crust,…put it [the pudding]
into this Crust, and roll it up close, tye it
in a Cloth and boil it; if about four or five
Pounds, boil it five hours.
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Up next: Pullets, Capons, or Chickens in Bladders.
