Veal Liver Pate.

Rating: 4.5 / 5.00 (2 Votes)

Total time: 45 min



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!

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