Wash the liver and leave it in cold water half an hour. Wipe dry and run a sharp knife into one side, almost but not quite through. Leave an inch on the side opposite that at which the blade entered. Work the knife to and fro, without enlarging the outer aperture, until you have a space cleared that will hold a small cupful of force-meat. This should be made of bread-crumbs, chopped ham or pork, chopped mushrooms (if you have them), and a few capers, and be well seasoned with pepper, salt, pars-ley, and onion-juice. Bind it with a raw egg. Plump out the liver with this, and sew up the outer gash. Then, sew the whole liver up in mosquito-net or cheese-cloth, fitted closely to the new shape, lay in a saucepan upon a bed of chopped carrot, onion, and tomato ; just cover with hot water or stock and cook in a close vessel for an hour and a half. Let the meat get almost cold in the liquor, take it out and put between two plates, with a weight upon the upper, to get cold and firm. When you are ready to use it, remove the cloth, and carve horizontally in thin slices.

It is a palatable supper, or luncheon entree.