Husky liver in lard is still a culinary treat today, even though it is a delicacy prepared in times long past. Here is a recipe we have tried and tested from our grandmothers’ and great-grandmothers’ recipes.
Ingredients:
750-1000 g
of goose liver
lard (pork fat can be used)
milk to render the liver
thyme
salt
suitable jars with lids for storage
Procedure:
Remove the goose liver from the blanks, cut into smaller pieces, place in a bowl, cover with milk, and let soak, preferably overnight, for about 12 hours.
Remove the liver from the milk, rinse in a colander with water, drain, pat dry.
Melt the goose fat in a baking dish, put the pieces of liver in it, season lightly with salt and thyme. Place the baking dish in the oven, bake at 180 °C for about 30 minutes.
Remove the liver from the fat. Either put whole pieces of liver into jars or chop them into smaller pieces with a knife, they can also be ground finely.
Cover the liver with lard and leave in a cool place to set. During solidification, turn the jar several times so that the liver does not remain on the bottom.
Recommendation:
Spread the liver on fresh bread, sprinkle with salt and spring onions.