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Potted Liver

One and one-half pounds beef's liver, in one piece boiled an hour and a half, with one bay leaf and half an onion. Save one cupful of liquor. When cold grate liver, add to the liquor when boiling one-half cupful butter, one tablespoonful of Worcestershire sauce, one-half teaspoonful nutmeg, one-half teaspoonful cloves; let it boil up, add to the liver with half teaspoonful of salt, and one-quarter teaspoonful of cayenne; pack in tumblers and pour melted butter over the top. This is a fine lunch relish with bread and butter.