Take equal quantities of calf's liver and fat bacon, and cut these in square pieces the size of a walnut.
First, fry the pieces of bacon in a large stewpan, and when about half done, add the pieces of liver, season with prepared herbaceous seasoning, No. 948, a clove of garlic, and a little salt; and as soon as the liver is about half done, first chop fine, and then pound the whole in a mortar until reduced to a smooth substance, and force this through a wire sieve, and put it in a basin for use.