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Liver and Ham, Forcemeat of, for Raised Pies, Etc

Take half a pound of calf's liver, and half a pound of fat bacon. Cut the meat into one-inch squares, and fry them lightly, putting in the bacon first, and when it is half done adding the liver. Season with a small tea-spoonful of her-baceous seasoning and a little salt. When the liver is half cooked, take it and the bacon up, drain them from the fat, mince finely, then pound them in a mortar to a smooth paste, pass this through a coarse sieve, and put the forcemeat aside for use. Probable cost, 9d. per pound.