• 1 lb. young goose livers
• 2 tablespoon goose lard
• ½ lb. diced bacon
• Dash of nutmeg
• 1 onion, chopped fine
• Salt and pepper
• 2 tablespoon soup stock

Soak livers in milk over night. Fry onion with bacon until light brown. Run liver through food chopper. Add onion and soup stock. Add spices and goose lard. Mix thoroughly. Place in crock well rubbed with goose lard. Cover with muslin cloth dipped in salt water or egg white. Will keep indefinitely.