Liver and Bacon Savoury.

Quarter pound minced liver, one teaspoon lemon juice, six rashers bacon, seasoning, one gill stock, one ounce flour, one ounce butter, one gill frying batter.

Make a thick sauce with the butter, flour and stock, add the minced liver, lemon juice and seasoning. Cool on a buttered plate. Form into cork-shaped pieces. Roll each in a rasher of bacon, dip in the batter in deep fat in a frying basket.