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Liver, Devilled

Chop up one pound of calf's liver and three ounces of pickled pork; add a pinch of grated cloves and nutmeg, a small salt-spoonful of cayenne, the same of black pepper, a large tea-spoonful of salt, a grate of lemon-peel, and a half-pint of bread-crumbs. Moisten with a table-spoonful of port wine. Press all down tightly in a jar with a lid, set it in a saucepan with boiling water to three-parts cover it, and let the water boil for two hours. Then take it up, remove the lid, let it cool, turn it out, and serve cold in thin slices. Or the liver may be sliced, brushed over with mustard and chutney, sprinkled with cayenne, dipped in melted butter, and grilled or broiled at a clear fire.