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Liver Sauce for Fish

Stew the liver until quite tender in some of the gravy in which the fish was boiled. Mince it finely, and pound it in a mortar with half a tea-spoonful of dry mustard. Thicken half a pint of gravy with a small piece of butter rolled in flour; add the liver, some salt, and a tea-spoonful of chilli vinegar. Let all boil up once, and serve. Time, a quarter of an hour to boil the liver. Sufficient for four or six persons. Probable cost, 3d.