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Required : Six chickens' livers. Six thin slices of bacon. Six small croutes of bread. One teaspoonful of chopped parsl<v. Half a teaspoonful of chopped onion. Salt and pepper.
Wash and wipe the livers; then sprinkle each with salt and pepper, parsley and onion.
Have ready six croutes of bread. Trim the pieces of bacon neatly. Roll each liver up in a piece of bacon, and put each roll on a croute. Place these on a baking-tin, and cook them in a moderate oven for from five to eight minutes.
Serve them very hot