Wash a small calf's liver; put it in a stewing pan with a good-sized onion chopped fine, two bay leaves, a blade of mace, a saltspoonful of black pepper, six whole cloves, a teaspoonful of salt, a lump of loaf sugar and one pint of stock; cover the saucepan and cook gently for three hours. When done cut the liver in thin slices, put them on a meat-dish, strain over the liquor from the saucepan, and stand aside overnight. Next day pound the liver to a paste; add slowly half a pound of melted butter. Press the whole through a colander. Pack in small pots, smooth the tops, pour over melted suet or paraffin, and stand in a cool place.

This is cut in thin slices and served as a luncheon dish.