If very large cut in half, dry well on a clean cloth, after having lain
in salted water for an hour. Season with fine salt and pepper, fry in
very hot goose-fat and add a few cloves. While frying cut up a little
onion very fine and add. Then cover closely and smother in this way
until you wish to serve. Dredge the liver with flour before frying and
turn occasionally. Serve with a slice of lemon on each piece of liver.
GOOSE LIVER WITH GLACÉD CHESTNUTS
epare as above and garnish with chestnuts which have been prepared
thus: Scald until perfectly white, heat some goose-fat, add nuts, a
little sugar and glaze a light brown.
GOOSE LIVER WITH MUSHROOM SAUCE
Take a large white goose liver, lay in salt water for an hour (this rule
applies to all kinds of liver), wipe dry, salt, pepper and dredge with
flour. Fry in hot goose-fat. Cut up a piece of onion, add a few cloves,
a few slices of celery, cut very fine, whole peppers, one bay leaf, and
some mushrooms. Cover closely and stew a few minutes. Add lemon juice to