Liver and Ham Forcemeat for Raised Pies is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic stuffing or forcemeat made from a combination of liver, bacon and garlic flavoured with herbaceous seasoning that's typically used for raised pies. The full recipe is presented here and I hope you enjoy this classic British version of: Liver and Ham Forcemeat for Raised Pies.
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This is a classic recipe for a Victorian version of Liver and Ham Forcemeat for Raised Pies that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 188.—FORCEMEAT OF LIVER AND HAM, FOR RAISED PIES, &c.
Take equal quantities of calf's liver and fat bacon, and cut these in square pieces the size of a walnut. First fry the pieces of bacon in a large stewpan and when about half done, add the pieces of liver, season with prepared herbaceous seasoning, No. 948, a clove of garlic, and a little salt; and as soon as the liver is about half done, first chop fine, and then pound the whole in a mortar until reduced to a smooth substance, and force this through a wire sieve, and put it in a basin for use.
Modern Redaction
Ingredients:
200g calf's liver
200g streaky bacon herbaceous seasoning, to taste
1 garlic clove, minced
sea salt, to taste
Method:
Cut the liver and bacon into walnut-sized pieces. Add the bacon to a large pan and cook gently. When about half done add the liver then season to taste with the herbaceous seasoning before adding the garlic and seasoning with salt, to taste.
Cook for about 6 minutes, or until the liver is half done then purée in a blender and force through a fine-meshed sieve. Use the resulting smooth paste as a forcemeat or as a filling for pies (particularly raised pies).
