LIVER PUDDING
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LIVER PUDDING

LIVER PUDDING




      

LIVER PUDDING


LIVER PUDDING

All the odds and ends of trimmings not used for sausage, resulting from cutting up the hog carcass, may be used in making liver pudding. The head, if used, should be cleaned as previously described under "Headcheese." The jowl should be cut off and salted down. The head, liver cut into slices and some beef or veal, if any is at hand, should be put into a kettle and boiled. The skin which has been cut from the fat also can be boiled with this meat. The skin will cook more quickly than the meat, so that it should be put into a cloth sack and removed when thoroughly cooked. Livers also cook in a very short time and should be removed. The meat should cook until it falls from the bones. All the meat except the skin and liver should be ground, using the smaller grinder plate. To 40 pounds of meat add about 1 gallon soup (the broth the meat was cooked in) and the following seasoning:

1 pound salt.
3 ounces sweet marjoram.
1 ounce allspice.
1 ounce black pepper.
Garlic or onion, if desired.


The seasoning should be worked into the meat. This finished product can be put into jars covered with paraffin or stuffed into beef rounds. When stuffed into casings" it should be cooked until it floats in the same water in which the meat was cooked. Then place in cold water until it is thoroughly cooled. Farmers' bulletin, Issues 1176-1200 By United States. Dept. of Agriculture

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