No. 1368 Forcemeat of Liver for game pies.
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.