2 lbs. beef liver
3/4 lb. butter
1/2 c. flour
1/2 pt. milk
1 tsp. salt
1 tsp. pepper
1/2 tsp. cloves
1/2 tsp. allspice
1 tsp. sugar
1 sm. onion
2 eggs

Remove all membranes from liver and soak in water for one hour. Drain well. Grind liver and onion together 3 times until very fine textured. Mix butter, flour, and milk together. Stir into liver. Add beaten eggs, sugar and spices and stir well. Pour into clean round cans such as tall asparagus cans. Any regular size can may be used but slices will be smaller and more liverwurst-like if the can is smaller in diameter.

Set cans in pan of water. Bake 1 to 1 1/2 hours at 300 degrees. Use the lesser time for smaller cans. Let cool in cans until rolls slide out without breaking. Wrap and store in refrigerator. May be frozen.