Home › The Waldorf Kitchen › Potted Turkey Livers

Potted Turkey Livers

Prepare three or four turkey livers, place them in a stewpan together with some very fat bacon and fry them until they commence to brown; then put in with them one clove of garlic, one bay leaf, four or five cloves and one-half saltspoonful of pepper. Pour in one-half pint of red wine and leave the saucepan over the fire until the liquor boils; then remove it to the side and keep the contents simmering for thirty minutes or more; take the livers out of the stewpan, put them in a mortar with half their quantity of fresh butter and pound to a smooth paste, adding more seasoning if required. Press the pounded liver into small jars, leaving a space about one third of an inch at the top, which fill up with turkey fat or clarified butter. Cover the jars with paper and tie them down securely with twine. Keep them in a dry store cupboard for further use.