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Garnish, Fowls' Livers For

Blanch the liver of the fowl, and partly boil it. Cut the bitter part away, and mince the rest very finely. Make half a pint of good melted butter. Let it boil, then put with it the minced liver, a tea-spoonful of chopped lemon-rind, and the juice of the lemon. Where poultry is plentiful, and expense no object, three or four livers may be stewed in the savoury stock, strained, and placed whole, or in halves, round the dish. Time, a quarter of an hour to boil the liver. Sufficient, half a pint for one good-sized fowl.