2 pounds liver.

1/2 pound fat salt pork.

2 table-spoonfuls of butter.

Seasoning of pepper, parsley and onion.

Cut the liver in pieces less than half an inch thick, and rather more than an inch square. String these evenly upon a slender skewer (an old knitting-needle will do) alternately with bits of fat pork of the same shape and width. When the skewer is full, lay for ten minutes in the melted butter, season with pepper (the pork salting it sufficiently), minced onion, and parsley, then lay in a baking-pan, and cover with a tin plate or shallow pan. Cook slowly in a moderate oven until the pork begins to crisp. Remove to a hot dish, draw out the skewer carefully, so as to leave the liver in the form in which it was cooked; add a little hot water and butter to the gravy, thicken with browned flour, boil up once, and pour over the dominoes of pork and liver.