Home › The Principles of Cookery › Liver Klosse

Liver Klosse

Take a large slice of the crumb of a stale loaf. Pour half a pint of milk over it, and let it soak for half an hour. Press the liquid from it, and mix with it half a pound of finely-minced raw liver, the grated rind of half a small lemon, two table-spoonfuls of chopped parsley, one of chives, and a little pepper and salt. Dredge a table-spoonful of flour over these ingredients, and stir in two well-beaten eggs. Make the mixture up into egg-shaped klosse, drop them into boiling water or broth, and boil them until done enough. Before serving, fry two ounces of chopped bacon in a little butter, and pour this over the klosse. If any pieces of liver remain, they may be sliced, dipped into beaten egg and bread-crumbs, and fried in hot fat. Time to boil, about half an hour. Probable cost, 10d. Sufficient for four persons.