svensk leverpastej
Swedish Liver-Pastry
A Recipe
|
A sandwich type spread delicatessen
which is either boiled, or baked in oven, from a mixture of liver,
onion, butter, milk, flour, egg, lard, anchovy etc. |
|
|
1½ tbsp |
butter or margarine |
|
3/4 dl |
baking flour |
|
3½ dl |
milk |
|
250 grams |
lard, pork fat |
|
500 grams |
liver (from calf or young pig) - lever från kalv eller kulting |
|
1 or 2 pieces |
anchovies (2 pcs. small
fish) |
|
1 medium size |
green onion - gul lök |
|
½ tbsp |
butter |
|
1 |
egg |
|
salt |
|
|
ground white pepper - malen vitpeppar |
|
|
clove |
|
|
Add flour and pour on the
milk and allow to thicken. Simmer approximately four (4) minutes. Grind the lard (pork fat)
and mix into the simmering liquid and allow to melt. Grind liver once rough cut
and once with a finer cut. Add the anchovy during the second grinding process. Peel onion and chop
(mince). Fry onion easy, or grind together with anchovy and liver. Chill this mixture once the
lard has melted and dissolved into the warm liquid. Add the ground liver,
onion, egg, salt and spices. Use butter or margarine to
"grease" one long and narrow oven pan. You can use foil inside the
pan instead of butter. Put some thin slices of pork
fat in the bottom and along sides. Pour in the mixture (batter)
and cover with good oven proof aluminum foil. Bake in water at
approximately 175 degrees Centigrade for about one (1) hour. -Wait
for it to get cold, before
taking it out of the pan. |
