Take half a pound of calf's liver, cut it into small pieces, and fry it with an equal quantity of fat ham or bacon; also cut up two beads of garlic (see Garlic), or a slice of onion. Season as follows: - Take a bottle of mixed sweet herbs, and turn some out into a fine sieve; shake the sieve over a sheet of paper till nearly half a saltspoonful of dust has fallen through; add to this some grated nutmeg, and if possible a little powdered bayleaf. When you have a salt-spoonful in all, add this to the liver and bacon in the frying-pan, with about half a saltspoonful of cayenne pepper. When the liver is cooked, rub it all through a wire sieve into a basin. Press the forcemeat together to make it smooth. This is very valuable for all sorts of game pies, such as lark pie, or Norwegian grouse pie. A dessertspoonful of this cheap forcemeat makes a very nice fritter. (See Fritters.) If you can get any livers of poultry or game - sometimes poulterers have some to spare - add them to the calf's liver. This increases the excellence of the forcemeat. Mushrooms can also be added, and fried with the liver.