Liver Pie
Prepare a fine fresh calf’s liver. Split it in long pieces. Lay it in a pan of cold water for an hour or two. Afterwards take it out and wipe it dry, and boil it till tender. Drain it when done, and chop it large with a slice of cold ham. Season it with pepper and nutmeg, (no salt for any thing that has ham in it,) and add some minced sweet marjoram and sweet basil, and two yolks of hard-boiled eggs, grated or minced. The grated yellow rind of a fresh lemon will be an improvement. Make a very nice light paste, and line a pie dish with it. Then fill it high with the mixture, laying on the top several pieces of fine fresh butter. Cover it with a lid of paste, notching the edges handsomely, and cutting a cross-slit on the top. Bake it light brown, and serve it up, either hot or cold. It will be found very nice.
With the same mixture you may make liver dumplings, enclosing them in a nice paste, and boiling them; or a liver pudding, boiling the mixture in one large paste, and tying it in a cloth, leaving room for it to swell.