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Turkey, Livers of, Curried

Pound the cooked livers of two turkeys (or three fowls), mix them with a tea-spoonful of mustard, salt and cayenne to taste, a dessert-spoonful of anchovy essence, a tea-spoonful of curry-paste, and a little butter. Work all into a smooth paste, rub it through a sieve, and spread on hot buttered toast. Place it in a very sharp even for a few minutes to get thoroughly hot, and cut it into convenient pieces. Dish up, garnish with parsley, and serve with boiled rice.