RAGOOED LIVERS

Take the livers of half a dozen fowls or other poultry, a dozen mushrooms, a bunch of sweet herbs, a clove of garlic or a small onion, a table-spoonful of butter rolled in flour. Add a glass of white wine, and sufficient warm water to keep the ingredients moist. Season it with salt and pepper. Stew all together, and skim it well. Before you send it to table, stir in the yolks of two or three beaten eggs, and two spoonfuls of cream.