Pate De Foie Gras, No. 1

Calf's liver, 1, Calf's tongue, 1, Melted butter, 1/2 cup, Cayenne, 1/4 teaspoon, Ground cloves, 1/4 teaspoon, Worcestershire, 1 tablespoon, Made-mustard, 1 teaspoon, Onion juice, 1 teaspoon, Boiling water, 1 tablespoon.

Boil the liver until very tender, in slightly salted water; . and in another vessel boil the tongue. They should both be cold and firm when later used.

Pound the liver in a mortar, moistening it gradually with the melted butter. When it is a smooth paste put into it all the seasoning, and the water, and pack it firmly into jars, inserting here and there, bits of the tongue, which have been cut and pared for this purpose.

When the jars are firmly packed, cover the tops with melted butter. Cover lightly, and set in a cool place.

Pate De Foie Gras, No. 2

Calf's liver, 1 pound, Olives, 6, Peppercorns, 6, Butter, 4 ounces, Salt, 1/2 teaspoon, Bay leaf, 1, Parsley sprigs.

Place the liver, olives, parsley, and bay leaf in a saucepan, and cover with boiling water. Only use 1 bay leaf and

2 sprigs of parsley. Add the salt and peppercorns. Simmer for two hours, gently. Set off, and when cool, cut the liver into thin slices.

Place in a bowl, strain the broth over it, and let it stand overnight. Next morning take out the meat, pound it to a pulp, adding gradually the 4 ounces of butter beaten to a cream.

Press all through a sieve, add more salt if needed, then pack in glass jars, and keep closely covered until needed for use.