Liver Rissoles
Take a calf’s liver, and remove carefully all the veins. Weigh a pound of it, boil it, and when cold, mince it very finely with a quarter of a pound of suet, either of beef or veal. Add a quarter of a pound of finely grated bread-crumbs. Season it with cayenne, powdered mace, and nutmeg, and a very little salt. Mix in two well-beaten eggs. Shape them into oval forms, about the size of large walnuts, and fry them in plenty of boiling hot lard, draining them all on a perforated skimmer, before they go to table.