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Foie Gras, Imitation

Put six ounces of butter into a saucepan; when melted add one pound of raw bacon, one and a half pounds of calf's liver (whole), season with pepper and salt to taste, six cloves, and ten crushed peppercorns. Simmer very slowly for two and a half hours, then let it get cold and pound it in a mortar. Rub all through a sieve, and mix it with the liquor. Press into fancy pots; cover with melted mutton fat, clarified; serve garnished with parsley. Probable cost, 2s. 6d.