The livers of poultry and game being high-flavored should be set apart for spe-cial uses instead of being stewed promiscuously with the chicken, or pot-pies to which they give a taste that may not be to the general liking. In some of the most elaborate ragouts of the French order, these livers are used in equal parts with truffles, mushrooms and wine as spe-cial flavorings. A simple brown stew of chicken livers in meat gravy makes a good dish served in cases made as directed in the next article.