No. 1407 — Liver and Pork-Fat Forcemeat
English historical translation of Molokhovets recipe No. 1407 from the 1901 Russian cookbook, retaining original methods and measures.
This forcemeat is used in many meat pâtés.
Take half a Russian pound of calf's liver, remove the membrane, soak in cold water with several changes and cut into small pieces.
Shred half an onion, rinse it wrapped in a cloth under running water and put in a sauté pan with half a pound of very fresh diced pork fat.
Cook over strong heat, stirring frequently. When the fat starts rendering, add liver and continue over medium heat until the liver develops a glossy surface.
Transfer the liver separately and let both liver and fat cool.
Run the cooled liver through a mincer, then pound in a mortar, adding the congealed pork fat little by little. Rub through a coarse sieve.
Beat until pale in a cold place, adding four or five whole eggs one by one and about a quarter glass of Madeira.
Keep cold until required.