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Liver Sauce
New system of domestic cookery, forme...
·
Rundell, Maria Eliza Ketelby
·
1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status
success
· extracted 12 days ago
Not a recipe
No
Ingredients (4)
boiled
liver
of rabbits or fowls
↝ Duck, domesticated, liver, raw [Poultry Products]
a very little
pepper
↝ Spices, pepper, black [Spices and Herbs]
salt
↝ Salt, table, iodized [Spices and Herbs]
some
parsley
↝ Parsley, raw [Not included in a food category]
Instructions (3)
Chop boiled liver of rabbits or fowls.
Add a very little pepper and salt, and some parsley.
Do as above (referring to a previous recipe not provided).
Original Text
Liver Sauce. Chop boiled liver of rabbits or fowls, and do as above, with a very little pepper and salt, and some parsley.
Notes
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