A very good Sauce, especially to hide the bad colour of Fowls

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 13 days ago
Not a recipe: No

Ingredients (6)

the livers ↝ Duck, domesticated, liver, raw [Poultry Products]
slices of lemon in dice ↝ Lemon, raw [Citrus fruits]
scalded parsley ↝ Parsley, raw [Not included in a food category]
hard eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
salt ↝ Salt, table, iodized [Spices and Herbs]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (3)

Cut the livers, slices of lemon in dice, scalded parsley, and hard eggs.
Add salt, and mix with butter.
Boil up, and pour over the fowls.

Original Text

A very good Sauce, especially to hide the bad colour of Fowls.

Cut the livers, slices of lemon in dice, scalded parsley, and hard eggs: add salt, and mix with butter: boil up, and pour over the fowls.

Or for roast rabbit.

Notes

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