Chicken liver pate

1. How to make livering puddinges--take the liver of a hogge, and give it three or fower waumes over the fier.
2. 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.
3. --the good hous-wives treasurie "puddyng time" was any time that puddings were to be had, hence a time when one was in luck.
4. Well, it"s pudding time for you: here is an easy, pleasantly spiced pate" made with chicken livers.
5. It would be suitable as an hors d"oeuvre, appetizer, or luncheon entree.
6. 1 pound chicken livers 1 quart salted, boiling water 1 tablespoon bread crumbs 2 eggs, lightly beaten ¾ teaspoon freshly grated nutmeg 1/8 teaspoon freshly ground pepper salt to taste 1 tablespoon melted beef suet or rendered chicken fat 2 tablespoons currants garnish: currants, bay leaves, whole-wheat toast Plunge chicken livers into boiling water.
7. Cover and cook over medium heat for 10 minutes.
8. Drain livers.
9. Push them through the fine blade of a food mill, or pound them into a paste with a mortar and pestle.
10. In a bowl, combine remaining ingredients.
11. Add mixture to ground liver, and stir to distribute evenly.
12. Place "pudding" in a small serving bowl and chill at least 2 hours.
13. Before serving, plant a few bay leaves in the "pudding", and scatter currants around them.
14. Serve with small squares of whole-wheat toast.