Foie Gras
This foie gras is much in demand for sandwiches, and a bit of it brings out the flavor of a salad finely. Place the livers in a stew pan with half pound of salt pork cut small, use very fat pork, add a sliced onion, one bay leaf, three whole cloves, a few sprays of parsley, a teaspoonful of salt, and a small, red pepper pod. Cover with a pint of stock, and simmer very slowly for two hours. When cold chop fine and pound to a paste, pouring over it the liquor in which is was cooked, add a tablespoonful of butter; mix well, pass through a sieve and pour into small pots, cover with melted suet and then with paper.