Grind liver into the water. Heat to boiling and simmer 1 h. Cool, adjust pH to 7.0, and boil 10 min. Filter through cheesecloth and press out excess liquid. Add other ingredients and adjust pH to 7.0. Add water to make 1 liter. Filter through coarse filter paper.

Store broth and meat separately in freezer. To 18 x 150 or 20 x 150 mm test tubes, add chopped liver to depth of 1.2-2.5 cm and 10-12 ml of broth. Autoclave 15 min at 121°C.

Hypertext updated by rim/cjm 2005-OCT-21