Required: Six ounces of calf's liver. Six ounces of bacon. One small onion. Half a small carrot. A bunch of parsley and herbs. Half a gill of stock. Salt, pepper, and nutmeg. Some dripping. For the frying batter :

A quarter of a pound of flour.

A quarter of a teaspoonful of salt.

One tablespoonful of melted dripping.

The white of one egg.

A quarter of a pint of tepid water.

Chop the liver fine after washing it carefully, and cut three ounces of the bacon into small dice. Fry these a pale brown in dripping, add to it the sliced onion, the carrot, and the herbs ; fry these over the fire for a few minutes, then pour in the stock, and cook it over a slow fire for ten minutes, stirring it well.

Next pound the mixture, and if you have no mortar for the purpose use an enamelled basin and a rolling-pin. Then rub the mixture through a sieve, season it carefully to taste, cut the rest of the bacon into very thin slices - about two and a half inches square - and on each slice put a large tea-spoonful of the mixture. Then wrap it up in the bacon so that it looks like a small cork, and see that the ends are well closed. Dip each roll into the batter, then fry it a golden brown in fat from which a bluish smoke is rising, and drain it on paper. When all the kromeskies are fried pile them up on a lace paper and garnish them with fried parsley ; they should be served as hot as possible.

To make the batter, mix the flour and salt together in a basin, make a hole in the middle and put in the melted dripping and the tepid water; beat these till smooth, and just at the last whip the white of the egg to a very stiff froth and add it very lightly.

Cost, 1s.