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Pork, with Liver

Slice two pounds of pig's liver, not thinner than half an inch. Boil two pounds of belly of pork slightly salted and slice it also. Put the liver into a pint of gravy, or stock; add a grated carrot, and a good-sized onion sliced and fried brown, with a sprinkling of sage and pepper. Cook gently for an hour and a half, then thicken with brown flour; add the sliced pork, and some more gravy to cover the whole; boil up, and serve with a border of puree of split peas round the dish.