Take the heart, liver and gizzard of a fowl, chop fine, season to taste and mix with boiled rice worked up with a little butter. Stuff the chicken with this.

Chicken Liver Stuffing For Birds

Chop half a pound of fat chicken-livers in small pieces and put them in a fry-ingpan with two finely-chopped shallots, two ounces of fat ham also chopped, a little thyme, grated nutmeg, pepper, salt, and a small lump of butter. Toss it about over the fire until partly cooked, then take it off and leave until cold. Pound in a mortar, when it is ready for use.