253 | Garnishing Robinson.
—Cut the gall away carefully from twelve chicken livers, wash clean and wipe them well, and then fry them with an ounce of butter in a frying-pan. Season them with a tablespoonful of salt and two teaspoonfuls of pepper, and after cooking three minutes, put them in a saucepan, with a pint of Madeira sauce (No. 185); boil for five minutes and serve.