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
sauce.


SPANISH LIVER

Boil in salt water one-half pound calf's liver. Drain and cut into small
cubes. Chop one onion, one tablespoon parsley, some mint; add two
cloves, a little cinnamon, a little tabasco sauce, one tablespoon olive
oil, and one cup of soup stock. Add one cup of bread crumbs which have
been soaked in hot water and then drained. Mix all with the liver and
bring to a boil. Serve with Spanish rice.


STEWED MILT

Clean the milt thoroughly and boil with your soup meat. Set to boil with
cold water and let it boil about two hours. Then take it out and cut
into finger lengths and prepare the following sauce: Heat one tablespoon
of drippings in a spider. When hot cut up a clove of garlic very fine
and brown slightly in the fat. Add a tablespoon of flour, stirring
briskly, pepper and salt to taste and thin with soup stock, then the
pieces of milt and let it simmer slowly. If the sauce is too thick add