"Puddyng time" was any time that puddings were to be had, hence a
time when one was in luck. Well, it's pudding time for you: here is
an easy, pleasantly spiced pate made with chicken livers. It would
be suitable as an hors d'oeuvre, appetizer, or luncheon entree.
Plunge chicken livers into boiling water. Cover and cook over
medium heat for 10 minutes.
Drain livers. Push them through the fine blade of a food mill, or
pound them into a paste with a mortar and pestle.
In a bowl, combine remaining ingredients.
Add mixture to ground liver, and stir to distribute evenly.
Place "pudding" in a small serving bowl and chill at least 2 hours.
Before serving, plant a few bay leaves in the "pudding", and
scatter currants around them.
Serve with small squares of whole-wheat toast.
Yield: 1-1/2 cups
How to make Livering Puddinges--Take the Liver of a Hogge, and give
it three or fower waumes over the fier. The either grate it or
choppe it verye small, and take a little grated bread and two egges
well beaten, whites and all, and Currans, Nutmegges, Pepper, and
Salte, and Hogges suet. --The Good Hous-wives Treasurie
