2 onions. 4 slices salt pork. 6 tablespoonfuls olive oil. Pepper and salt. Vinegar, 3 tablespoonfuls. 1 glass of claret. 1 calf's liver, larded.

Slice the onions and lay in the bottom of a crock, and on top of them place the slices of pork, then the larded liver, sprinkled with pepper and salt, and pour on 6 tablespoonfuls of olive oil and 3 of vinegar. Set in a cool place for 24 hours, turning it twice during this time. Put in a kettle the entire contents of the crock, cover closely and simmer very, very gently for 2 hours. When about done add 1 glass of claret. Serve hot or cold. Cold is better.