1 calf's liver. 1 teaspoonful of made mustard. Butter. Speck of Cayenne. 1 teaspoonful of Worcestershire sauce. 1/2 grated nutmeg. 1 tablespoonful of onion water. Level saltspoon of ground cloves. Salt.

Boil a calf's liver very slowly, in salted water, until exceedingly tender. In another kettle boil the calf's tongue. Let them grow cold in the water in which they were boiled.

The next day cut the liver into bits, and mash it into a paste, adding a little butter, as it is needed to make a paste. When quite soft work into it a speck of cayenne, a little salt, 1/2 a grated nutmeg, a level teaspoonful of ground cloves, 1 teaspoonful of made mustard, 1 teaspoonful Worcestershire sauce, and 1 tablespoonful of water in which an onion was gently steeped. Work the paste very thoroughly and pack in jelly glasses, putting in, occasionally, bits of the boiled tongue. Butter the glasses first and cover the paste with melted paraffine. Put in a cool place. It will keep all winter and makes a delicious luncheon or tea relish.