Stewed Liver
1 1/2 pint diced liver 1 pint Brown Sauce 1 gill of cooking wine 1/4 teaspoon seasoning 1/8 teaspoon pepper Parboil liver for twenty minutes, then cut into inch dice, enough for a pint and a half. Combine wine, Brown Sauce and seasonings, add liver and simmer until liver is soft, and serve on thin squares of buttered toast. Garnish with parsley.