Creole Forcemeat

• Calf’s Liver
• A Slice of Pork Fat
• An Onion
• 2 Sprigs

Take calf’s liver and pork fat, in the proportions of two-thirds liver and one-third fat. Grind both together very, very fine. Then mince an onion, and two sprigs each of thyme and parsley and one bay leaf, and mix with the ground meat; add a half teaspoonful of grated nutmeg and salt and pepper to