One fine, fresh liver ; one half pound of salt pork, cut into lar-doons ; three tablespoonfuls of good dripping ; two sliced onions, - small ones; one tablespoonful of Worcestershire sauce; two table-spoonfuls of vinegar; one teaspoonful of mixed spices ; one table-spoonful of sweet herbs, chopped ; pepper. Wash the liver, and soak half an hour in cold, salted water. Wipe dry and lard with the fat pork, allowing it to project on both sides. Heat dripping, onion, herbs, and spices in a frying-pan. Put in the liver and fry both sides to a light brown. Turn all into a saucepan, add the vinegar, and water enough to cover it; put on a close lid and stew gently one hour and a half. Lay the liver on a hot dish, add the sauce to the gravy, strain it, thicken with browned flour, boil up; pour half over the liver, and send the rest up in a sauce-boat.