Veal Liver Pate.

1 kg of fresh calf’s liver and 3/4 kg of medium hard pork are put through the meat machine twice, seasoned with pepper, marjoram, salt and a large grated onion, 4 to 5 broken eggs and a quarter of a kg of finely diced bacon are added, everything is mixed together quite well, the quantity is filled into jars lined with fine slices of bacon or greased and sterilized for 2 hours at 100 °C .

all : Home canning, by Mrs. Emilie Lösel,

Our tip: Use a bacon with a strong taste – this way you will give this dish a special touch!

Related Recipes:

Veal Liver SourDry the calf’s liver with household paper, remove the skin and tubes and cut into very fine strips... Stuffed Roast Veal – with Cheese and Raw HamPrepare and sear roast veal (e.g. shoulder or loin), cut diagonally, salt, paprika, sweet paprika, nutmeg... Liver Pate with Cranberry Sauce– alternatively: 1 tsp. tsp. green pepper, pickled, salt salt alz, white white r pepper –... Eggs EllerbekBoil 1, 5 liters of water (without salt) with the vinegar. Crack the eggs into a large enough bowl, making... Baked Chicken LiverFor the baked chicken liver, wash and clean the liver. Then beat the eggs in a plate and whisk. Coat the... Pasta Special: Burgundy Meat with Ribbon NoodlesCut the beef into large pieces of 50 g each. For the marinade, mix the finely chopped vegetables with the... LasagnaFor the lasagna, dice onions and sauté in fat in a large pan. After a few minutes, add greens and mushrooms... Classic Fillet of MatieThe best taste, of course, the first mildly salted maties, which are landed every year in June. There you can... Braised Leg of LambCut the leg of lamb with bone from the butcher into eight large pieces. Season the pieces of meat with salt... Goose in the Salt CrustPrepare goose: Cut off goose head and discard. Detach neck, feet and wing bones, divide into 1 cm pieces and...