• 1½ lb. ox liver
• flour
• veal forcemeat
• ¼ lb.

Wash the liver thoroughly in tepid water, cut out any tubes and dry thoroughly. Cut into slices about ¼ in. thick and coat lightly with flour. Spread each slice with a thin layer of forcemeat and cover with bacon. Put into a large baking-tin, cover with a slice of bacon and pour in stock to half cover