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Fowl Liver, Garnish

Take the livers from four fowls; let them be quite sound, and of a good colour. Blanch them in boiling water, and then stew in gravy; add a bunch of thyme, parsley, pepper, and salt, half a tea-spoonful of each, with a small glass of white wine. When they have stewed a quarter of an hour, dry and use as a garnish. Time to blanch, ten minutes.