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Liver Cutlets

Fry in a little butter a quarter of a pound of lean ham or bacon, then half a pound of calf's liver; cut the liver into thick slices, then mince all very finely, adding one ounce of fine bread-crumbs, a table-spoonful of dried herbs, pepper and salt to taste, a mushroom chopped fine, and a tea-cupful of good brown gravy. Shape the mixture into small cutlets, brush over with egg and crumbs, and fry in boiling fat. Drain, place a tiny piece of macaroni at the end of each to imitate a bone, and serve very hot.