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Liver Forcemeat

3 cups goose liver 1 cup bread crumbs 2 cups chicken stock 1 teaspoon salt 1/8 teaspoon pepper Blade of mace 1 cup butter 3 eggs Let the liver stand in hot water fifteen minutes, drain, and cook slowly in salted water for twenty-five minutes, pound and rub through a sieve; cook the bread in the chicken stock, add seasonings, combine with liver, butter and eggs well beaten, mix well together. Chicken, turkey, or veal liver can be substituted.