Boil some pigs' livers. When cold, mince them, and season them
with pepper, salt, and some sage and sweet marjoram rubbed fine.
You may add some powdered cloves. Have ready some large skins
nicely cleaned, and fill them with the mixture, tying up the ends
securely. Prick them with a fork to prevent their bursting; put
them into hot water, and boil them slowly for about an hour. They
will require no farther cooking before you eat them. Keep them in
stone jars closely covered. They are eaten cold at breakfast or
supper, cut into slices an inch thick or more; or they may be cut
into large pieces, and broiled or fried.