Calves’ Liver Loaf

From 1913:

Cut up a calves’ liver in small slices. Boil 5 minutes in salted water. Drain and pass through the meat chopper. Add 1 tablespoon onion juice, 1/3 cup bread crumbs, 1 teaspoon salt (more if high seasoning is liked), 2 eggs, ½ teaspoon poultry spice, ¼ teaspoon mace, 3 tablespoons melted butter, 2 tablespoons lemon juice, 1 teaspoon sugar.
Mix all ingredients thoroughly. Line a bread tin with strips of bacon or thin cut salt pork. Press the mixture into the pan, cover with other strips of bacon or pork, and steam or bake (as preferred) not less than 2 hours. Turn out on a hot platter and serve with brown sauce, tomato sauce, onion sauce, or Spanish sauce, as preferred.
If the loaf is to be served cold, leave it in the pan in a cold place until ready to slice. Cut in thin, neat slices and serve with a green salad, tomato salad, tomato jelly, aspic or jellied vegetable salad.