Goose Liver in Aspic I.

Put a large white goose liver in milk or white wine for 2 hours, dry it, remove the skin and tendons, sprinkle it with salt and cut it into 2 parts. Then cut the liver in different places and put a piece of truffle in each cut. Sprinkle the liver with a little arrack or rum, put it in a jar, pour clarified aspic over it (see making aspic) and sterilize for 80 minutes at 100 degrees.

all : Home canning, from Mrs. Emilie Lösel,

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