From MRS. COL. JAMES A. MULLIGAN, of Chicago, Lady Manager.
Take eighteen fresh chicken livers; dry well; season with pepper and
salt; cut each liver in two pieces. Prepare six slices of lean bacon,
broil one minute; cut each slice into six pieces. Take six silver
skewers; run the skewer through the centre of the piece of chicken
liver, then through a slice of bacon, until each skewer is filled with
alternate slices of chicken liver and bacon. Roll each one in olive
oil, then in bread crumbs, and broil five minutes on each side over
moderate fire. Arrange on hot dish, pour MaƮtre d'Hotel butter over
them. Garnish with watercress and serve.