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Liver Soup, Brown

Put into a saucepan a slice of bacon, an onion, some cloves and black peppercorns, a pound of lean minced beef, and an ounce of grated carrot. Fry for a minute, then pour in water to cover, and simmer until the moisture has nearly dried up. Then pour in three pints of stock made from bones, and cook gently for an hour or two. Press the meat, etc., from time to time, then strain the soup off, and put to it six ounces of calf's liver that has been fried and pounded and seasoned with salt, black pepper, nutmeg, and powdered herbs. Add a little brown roux, boil the whole up, and serve with strips from a French roll dipped in hot butter and crisped in the oven.