Important: Safety Warning
This page describes home-canning methods from before the causes of botulism were understood. Canning low-acid foods without a pressure canner, as described here, can allow the growth of Clostridium botulinum, whose toxin is among the deadliest known. Follow current USDA home-canning guidelines instead.
This information has been left in for historical purposes but should not be acted upon.
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Potted Liver
Put the required amount of any kind of liver with a little highly seasoned stock into a stewpan and braise it. When done and quite tender, cut it up very fine and put it into a mortar and pound to a paste, adding enough of the stock to moisten. Melt, strain and add to the paste one-fourth pound of butter, season with salt, pepper, ground allspice and mace, and pass the whole through a fine hair-sieve; then place it in jars, cover with melted butter, and stand the jars in a cool place until wanted. Poultry livers may be treated in the same manner; if truffles or mushrooms are added they are very good imitations of foies gras.