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Liver Sauce for Roast Hare

Be sure that the liver is quite sweet. Wash it in two or three waters, and stew it in a quarter of a pint of good beef gravy, then mince it finely, and with it a clove of shallot, two table-spoonfuls of picked parsley, and a quarter of a tea-spoonful of thyme. Return the liver to the saucepan; let all boil up together. Then add a tea-spoonful of chilli vinegar, two table-spoonfuls of currant jelly, and two of port. This sauce may be used for roast rabbit, if a glassful of sherry be substituted for the port and jelly. Serve immediately. Time, a quarter of an hour to boil the liver. Probable cost, 6d. Sufficient for six persons.