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Goose's Liver To Dress

(Poultry.) - (The Lady's Own Cookery Book)







When it is drawn, leave the gall sticking to it; lay it in fresh water

for a day, and change the water several times. When you use it, wipe it

dry, cut off the gall, and fry it in butter, which must be made very hot

before the liver is put in: it must be whole and fried brown--no fork

stuck in it. Serve with a little ketchup sauce.











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