Preparation: Carefully remove the gall from the liver and put the liver into milk diluted with water for 2 hours, dry it well, salt and pepper, dip into beaten egg, then into flour. Heat the butter and fry the liver 5 minutes to a light brown, turning it several times. Serve on a hot platter. For the gravy, brown ¼ tablespoonful of flour in the butter, add broth or water, cook well and serve with the liver. No. 24—GOOSE GIBLETS. Quantity for 2–3 Persons. From one goose the heart, gizzard, head, wings, feet and neck 1 qt. of water Salt 4 pepper-corns 2 cloves 1 bay-leaf ½ onion, sliced For the Gravy. 2 tbsps. of butter 3 tbsps. of flour Bouillon 1 yolk of egg Preparation: The feet are scalded and skinned, the gizzard emptied and also scalded and skinned, the gullet cut from the neck, the eyes taken out, wings, neck and head well cleaned and singed. Now put all this in a kettle over the fire with the water, onion, salt, peppers, cloves, bay-leaf and cook until tender. For the gravy, melt the butter, stir in the flour, cook and add the goose broth. The gravy must be smooth; stir into it one yolk of egg and pour it on the giblets. Serve in a deep dish. Fresh, peeled potatoes are good with it. Remarks: You may also utilize these goose giblets for soup and put in small potatoes. No. 25—GOOSE LIVER PIE. Quantity for 6 Persons. 3 large goose livers ¾ lb. veal ¾ lb. fat pork 6 truffles 1½ lemon ⅛ lb. of butter ⅔ pt. of bouillon 2 tbsps. of Madeira or red wine Salt, pepper 3 yolks of eggs 1 tsp. of grated onion Bacon slices to line the pan 4 tbsps. of flour Preparation: Two of the goose livers are larded with oblong slices of peeled truffles. Drip the juice from 1½ lemons on the livers and let stand for several hours. The ⅛ lb. of butter is heated, mixed with the flour, salt and pepper and ¾ pt. of broth and Madeira added. The finely chopped or ground veal and pork are stirred into the thick gravy. The one goose liver is chopped, fried 2 minutes in 2 tablespoonfuls of butter and the onion, salted and peppered and mixed into the filling. Fill all this into a deep baking pan or mold lined with bacon slices so that it makes 2 to 3 layers of stuffing, alternating with slices of goose liver. Cover with slices of bacon, set in steamer over a kettle of boiling water and boil for 1½ hours or bake in oven for 1 hour. A truffle or Madeira gravy may be served with it. No. 26—GOOSE LIVER PUDDING. Quantity for 6 Persons. 3 large goose livers ¼ lb. of bacon 3 tbsps. of butter 3 rolls soaked in milk ¼ onion 3 eggs 3 tbsps. grated Parmesan cheese 3 tbsps. of cream Salt, pepper Butter for the mold