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Chicken Liver Stuffing for Birds

Chop half a pound of fat chicken-livers in small pieces and put them in a fryingpan with two finely-chopped shallots, two ounces of fat ham also chopped, a little thyme, grated nutmeg, pepper, salt, and a small lump of butter. Toss it about over the fire until partly cooked, then take it off and leave until cold. Pound in a mortar, when it is ready for use.