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Pig's Harslet

(English.) Wash and dry 1 pound of calf's liver, 1 pair of sweetbreads, 1/4 pound of fresh pork. Cut these into very thin slices, add salt, pepper, sage, and chopped onion. Arrange in layers, to form a loaf, and cover with a pig's membrane,--which any butcher can obtain,--and bake it, basting it often with butter. When it has cooked 1 1/2 hours, dust it with bread-crumbs, and let it brown. Serve with a brown gravy, made of stock and flavored with sherry.