Mock Pâté De Foie Gras

Ingredients

• 1/4 teaspoon cayenne or
• 1/2 teaspoon black or white pepper
• 1/2 teaspoon ground nutmeg
• Speck clove
• 1 teaspoon Worcestershire sauce
• 1 teaspoon prepared mustard
• Salt to taste
• 1 tablespoon of the water in which a minced onion has been boiled

Instructions

1. Cook a calf's liver in salted water until very tender. Grind in a meat-cutter. Moisten with melted butter. Work into a paste with the cayenne, pepper, nutmeg, clove, Worcestershire sauce, mustard, salt, and onion water.
2. Pack into jars that have been buttered, cover with melted butter, and set aside to be used for sandwich filling, or to serve on biscuit or crackers for afternoon tea.