The 1901 Cookbook Archive
No. 1406 — Liver and Veal Forcemeat
English historical translation of Molokhovets recipe No. 1406 from the 1901 Russian cookbook, retaining original methods and measures.
Wash half a calf's liver and fry until done with half a Russian pound of fresh unsalted pork fat, one carrot, parsley root, leek, celery root, onion, bay leaf and five allspice berries.
Cool, grate the liver and rub through a sieve together with the fried fat and vegetables.
Add half a pound of raw, finely minced veal, the squeezed crumb of half a French roll soaked in water, about three spoonfuls of broth and four or five eggs.
Salt, pound thoroughly in a mortar and rub through a sieve again.
Historical editorial note: The mixture includes raw veal and eggs and must be fully cooked before consumption.
Original source: Read Russian recipe No. 1406. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.