Stewed Goose Livers

Sliced goose livers simmered in sweet herbs, shallots and parsnip in a mushroom gravy.

Take six goose's livers, clean and wash them thoroughly, and put them in a stewpan with two or three shallots, a piece of parsnip, a small bunch of sweet herbs, with a few sprigs of parsley tied up in it, two or three cloves, salt and pepper to taste and about three-quarters of a pint of clear stock. Move the saucepan to the side of the fire when boiling and keep the contents simmering gently until the livers are tender. When cooked take the livers out of the saucepan, being very careful not to break them, and cut them into slices. Take some of their cooking liquor to make the sauce, strain it into a small stewpan, thicken it with a little flour kneaded with butter, and stir it over the fire until boiling; next put into it a few sliced mushrooms and the sliced livers and let the whole simmer gently at the side of the fire for a few minutes. Turn the livers and mushrooms with the sauce over them on to a hot dish, garnish with thin rolls of fried bacon and small croutons of bread fried brown in butter, and serve.