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Liver, Fat Ragout Of

Take the livers of two large fat geese. Remove the gall-bag, taking care that no yellow spots are left near the place where it was, then lay the livers in milk for some hours to whiten them. Put them into a stewpan, and cover them with equal parts of good gravy stock and light wine. Put with them a bunch of parsley, two sliced shallots, a tea-spoonful of bruised pepper and ginger mixed, four bruised cloves, a bay-leaf, and a little salt. It is probable that very little of the last-named ingredient will be required, as the gravy and stock will doubtless contain salt sufficient. Cover the saucepan closely, and simmer gently. When the livers are done enough, drain them from the liquid, and reduce the latter by rapid boiling to the consistency of sauce. This ragout may either be used as a garnish, or it may be served as a separate dish. When the latter is the case, the livers should be placed upon a dish, and the yolks of two eggs beaten up with a quarter of a pint of cream should be added to the reduced liquid, and poured over them. Time to simmer the livers, a quarter of an hour. Probable cost uncertain, livers being generally bought with the geese. Sufficient for four or five persons.