Recipes > Meat > Goose > Garnish With Livers

Garnish With Livers


  • 2 geese livers
  • 1 gill of broth
  • 1 gill of white wine, Sauterne or Catawba
  • 1 tablespoonful of gravy
  • 6 pepper-corns
  • 2 or 3 stalks of parsley
  • salt


Geese livers are the best, being the fattest. Drop the geese livers in boiling water and a little salt, boil three minutes and drain. Put in a saucepan the broth, wine, gravy, pepper-corns, parsley, salt, and the livers; set on the fire and boil gently for about twenty-five minutes. Take off the livers, boil a few minutes longer to thicken the sauce, turn it over the livers through a strainer, and it is ready.

The same may be done with the livers of poultry or any other kind of birds; the seasonings are the same, and the proportion is according to the size or to the number of livers.

Besides being used as garnishing, it may be served as a breakfast dish.


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Hand-Book of Practical Cookery (1884).

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