Procure a very nice calf’s liver, which lay in water a short time to
disgorge, then cut it up in small dice, with a pound of lean veal and
one of fat bacon, put the whole in a stewpan with a quarter of a pound
of butter, an ounce of pepper, the same of salt, rather less than a
quarter of an ounce of mixed spice, two bay-leaves, and a little thyme
and parsley, pass ten minutes over a sharp fire, keeping it stirred;
then lay it upon a dish until cold, when put it into a mortar and pound
well, when fine add one pound of pork sausage-meat, with six eggs and a
little brown sauce, mix the whole well together, rub it through a wire
sieve with a wooden spoon, and use where directed.