Liver Pudding (from an old recipe card)

From an old recipe card of a Mrs Floyd. Acquired by a friend who gave me all her cookbooks & recipes. The cornbread being used vs. starting with cornmeal caught my interest.

1 liver - cooked until it’s tender
2 lbs fresh meat or cracklings
I prefer cracklins
Cornbread 2 inch think in frying pan - I use all of the bread and cook in oven
2 med onions
Black pepper
Sage - lots
Red pepper
Salt

Grind liver, bread & onions together - use all the juice from liver - mix and season to taste
Mrs Floyds’

1 pork liver

2 lbs meat (pork or cracklings)

cornbread

2 medium onions

black pepper (1 tablespoon plus 1 teaspoon*)

lots of sage (1 ¼ cups* not sure i would want nearly that much-i will start with a tablespoon)

red pepper (not listed as an ingredient*)

salt (4 tablespoons kosher salt*)

Assume: Liver is cooked till tender in water.

Assume the fresh meat is cooked also till tender. Not in same pot as liver it appears. Wondering if cracklings are used, would you cook it. Guessing Mrs. Floyd did not cook the cracklings as they are already cooked.

Assume Cornbread is baked soft & 2-inch thick in a cast iron.

Grind liver, fresh meat, cornbread, & onions using all the juice from the liver.

Mix & season to taste, with the black pepper, sage, red pepper & salt.

Mrs. Floyd preferred cracklings.

Finally can read that one puzzling sentence , its “I use all of the bread and cook in the oven.” So verifies that the cornbread gets cooked to add to the cooked meats and the other ingredients.

Another recipe that used 1 liver and 2 ½ lbs pork shoulder was specific on the seasonings it used. I showed them in parentheses with an asterick *.

Saw: (Food processor does not work well as it makes it too pasty.) Combine ground liver and pork, adding 1-½ teaspoons salt, 1 teaspoon black pepper, and ½ teaspoon red pepper flakes. From www.geniuskitchen.com/recipe/pork-liver-pudding-spread-di...)

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