Cut the veal into cubes.
Rinse, trim and cut the liver into pieces.
Peel the onions and finely chop.
Cut the bacon into small cubes.
Chope the marjoram leaves.
Cook the bacon in a skillet, then add the onions. Add the veal and saute for about 15 minutes, stirring frequently. Place the mixture with half of the liver and marjoram in a blender and puree. Mix in the remaining liver and season heavily with salt, pepper and nutmeg.
Spoon the mixture into prepared jars and seal. Place in a pot and pour in enough water to reach the edge of the jars. Simmer about 1 hour. Remove from water and let cool before serving.