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Pig's Liver, Baked

Pig's liver may be dressed according to the directions given for calf's liver, but it is very good prepared as follows. Soak a fresh pig's liver and cut it into slices less than half an inch thick. Boil and mash two pounds of potatoes, and put a layer of them at the bottom of a well-buttered mould. Lay on this a few slices of the liver, with an equal number of slices of fat bacon, and sprinkle over the meat a little pepper, chopped parsley, minced onion, and powdered sage. Put in potatoes again, and repeat until the dish is full, remembering always that the topmost layer must consist of potatoes. Pour half a cupful of boiling stock or water over the whole, and bake in a well-heated oven. Turn the mould upon a hot dish, brown the top with a salamander, and serve. A large handful of parsley, two sage-leaves, two onions, and a tea-spoonful of pepper, will season this dish. The amount of salt required must be regulated by the quality of the bacon. Time to bake, two hours. Probable cost, 2s. Sufficient for three or four persons.