Boil 1½ lbs. of calf's liver; when cold put it through the chopping machine twice, put it in a mortar with cayenne pepper, salt, nutmeg, mace and black pepper to taste. Line a china mould with very thin slices of fat bacon, then put a layer of cooked veal or chicken, cut in very thin slices, next a layer of the pounded liver, and so on until the mould is full. Pour in a pint of good gravy or stock in which 1½ ozs. of gelatine has been melted. Bake in a moderate oven for two hours. When quite cold, turn out on a platter.
Boil 1½ lbs. of calf's liver; when cold put it through the chopping machine twice, put it in a mortar with cayenne pepper, salt, nutmeg, mace and black pepper to taste. Line a china mould with very thin slices of fat bacon, then put a layer of cooked veal or chicken, cut in very thin slices, next a layer of the pounded liver, and so on until the mould is full. Pour in a pint of good gravy or stock in which 1½ ozs. of gelatine has been melted. Bake in a moderate oven for two hours. When quite cold, turn out on a platter.
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