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Liver Mush?

Adele_'s picture

Liver Mush? (post #25646)

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My local paper has a column in the food section called Lost & Found. People call in to find hard to find items & such & other people help to find them. Well, this week someone is looking for Liver Mush or Liver Pudding. I just want to know what it is out of curiosity. I've checked epicurious & the net with no results.

Does anyone know what this is?

Thanks in advance!

sysop_'s picture

(post #25646, reply #1 of 5)

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adele,

i just happen to remember that topic rearing its ugly mush head in an earlier incarnation of cooks talk... i'll try and dig it out of the archives.

i'm pretty sure MC was in on the conversation.

sysop_'s picture

(post #25646, reply #2 of 5)

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here ya go, from http://www.taunton.com/fcdiscarch/messages/611.htm

I located the web site below searching for liver and grits ( SC. MUSH) I would suggest you contact Jim Cole at the web site Below he may have more info.
http://www.preplan.com/
LIVER AND RICE CASSEROLE
Serves 4
Some of us DO like liver!

1 1/2 CUP
CHICKEN (or BEEF) LIVER
1 1/2 CUP
MINUTE RICE®or (1 CUP OF GRITS)
1 TBLS.
BUTTER (Oleo)
1/2 TEAS.
Chicken Bouillon
1/2 Med.
ONION, chopped
2 TBLS.
BUTTER (OLEO)
1 CAN
(10 1/4 oz.) CREAM OF MUSHROOM SOUP
1/2 CUP
SOUR CREAM
1/4 CAN
MILK (soup can)
1/4 TEAS.
CAJUN SEASONING
3/4 TEAS.
GARLIC SALT
3/4 TEAS.
SEASONED SALT
1/2 TEAS.
ITALIAN SEASONING

Cook Rice with 1 Tbls. Butter and Bouillon. Fry the Liver and chop into bite
size. Sauté Onion in Butter (Oleo) until transparent and remove from heat.
Blend Soup, Milk, and Sour Cream together and add Spices, Mix well, Stir in
Rice and Liver, Blend all ingredients until well mixed. Pour into greased (PAM)
Pyrex® baking dish. Bake at 350 Degree's for 45 minutes to 1 hour.

Serve with your favorite green vegetable or tossed salad. If you are a liver lover,
this is definitely a Keeper!


This page was last up dated on February the 5th. 1998 and is maintained by
preplan.com.
Please contact them or Jim Cole with any questions or comments.
Created using Carouselle 1.04



Adele_'s picture

(post #25646, reply #3 of 5)

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Thanks Sean!
I didn't want to incur the wrath of MC, so I made sure I checked the net & Epicurious, didn't think to look at the archives!! Lots on my mind today! Thanks again, Adele

Ol'_Pro's picture

(post #25646, reply #4 of 5)

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From The Culinary Handbook by Charles Fellows, Copyright 1904. LIVER PUDDING

Liver and Bacon cut in squares, stewed with brown gravy, seasoned with salt and pepper, then filled into pudding molds lined with paste, covered, cloth tied over, boiled or steamed for an hour and a half; serve.

Yummy!!

EM_'s picture

(post #25646, reply #5 of 5)

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Livermush and liver pudding are easy to find in the south, as they are southern traditions. Most all supermarkets stock prepackaged liver mush. Often found brand is "Neece's". Speaking of N.C. only, liver mush is found in the piedmont and mountain sections of the state, with liver pudding found in eastern N.C.. This is much like the differences in barbeque, in that the preparation of a similar product is different. Liver mush has more cornmeal in it than pudding. I grew up on homemade liver pudding "down east" and what I ate was in links like sausage, rather than the molded and shaped stuff.....which isn't half bad, BTW, if this is part of your heritage.