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
