Elizabethan Era recipes - Chicken Liver pate
Click here to view a printable version - requires PDF viewer1 pound of Chicken livers
1 Quart of salted boiling water
1 tablespoon of bread crumbs
2, eggs both lightly beaten
Three quarters of a teaspoon of freshly grated nutmeg
One eighth of a teaspoon of freshly ground pepper
Salt to taste
1 tablespoon of melted beef suet or rendered Chicken fat
Garnished with Currants, bay leaves and whole wheat toast
1) Plunge chicken Livers into boiling water. Cover and cok over the medium heat for 10 minutes.
2) Drain Livers. Push them through for the fine blade of a food grinder/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 and chill for 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
Yelds 1 and half cups