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Forcemeat of Liver

To one pound of calf's liver allow a quarter of a pound of fat bacon; chop them both separately. Stew in butter, but do not brown, a shallot, an onion, and, if liked, a small clove of garlic. Cover the stewpan until these are tender. Press out the moisture from some bread which has been soaked in water, and add it to the butter in the pan; stir it to a stiff paste, adding more butter if required. Remove the paste to a mortar, and pound it with the chopped liver, etc., a couple of eggs beaten without the whites, a small quantity of allspice or nutmeg, pepper, and salt. When well pounded together, pass the forcemeat through a wire sieve.