Goose’s liver, to dress.
When it is drawn, leave the gall sticking to it; lay it in fresh water for a day, and change the water several times. When you use it, wipe it dry, cut off the gall, and fry it in butter, which must be made very hot before the liver is put in: it must be whole and fried brown—no fork stuck in it. Serve with a little ketchup sauce.