Fowls' or turkeys' livers
Flour
Butter
Parsley
Onions
Salt
Pepper
Stock
Chablis

"Cut the livers in half, flour them, and fry lightly in butter with chopped parsley, very little chopped onion, salt and pepper, then add a quarter pint of boiling stock and half a glass of Chablis, and cook until the sauce is somewhat reduced. You can also cook the livers simply in good meat

gravy, but in this, case they should not be floured. Serve

with a border of macaroni (No. 183), or Risotto (No.190), or Polenta (No. 187)."

This recipe (No. 127) was first published in "The Cook's Decameron: a study in taste, containing over two hundred recipes for Italian dishes," written by Mrs. W.G. Waters and published by William Heineman (1920). For the entire copyright-free cookbook see www.archive.org. A variety of recipes from this cookbook can also be found on this website.... Photo: Mary Melfi.

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