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VEAL LIVER PATE (to be eaten cold)

Take one pound of calf's liver and ten ounces of fat bacon. Mince these first separately, and afterwards together, and season the mixture with pepper, salt, and pounded mace. Add two table-spoonfuls of chopped parsley, two ounces of finely-minced lean ham, and a moderate-sized onion that has been sliced and browned in fat. Mix these ingredients thoroughly, and stir into them first the beaten yolks, and afterwards the well-whisked whites of two eggs. Line a mould with thin slices of fat bacon, put in the mince, place slices of bacon on the top, and bake the pate very gradually in a gentle oven. When it is done enough it can be easily pierced quite through with a skewer. Let it get cold, turn it upon a dish, and garnish with parsley. Carve it in slices.