• ½ lb. calf’s, ox, or lamb’s liver
• 1 carrot
• 1

Slice the carrot and onion, put the slices in a saucepan and fry them in the fat until beginning to brown; add the flour and brown it. Stir in the stock, bring to boil, stirring well. Add the mace, yeast or meat extract and salt and simmer the soup for 1 hr. Scald, skin and cut up the tomatoes and add. Simmer for another ½ hr. Pass the soup through a nylon sieve, pressing through all the tomato