Lemon Sauce for boiled Fowls

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (3)
Instructions (9)
  1. Pare the rind off the lemon.
  2. Cut the lemon into slices.
  3. Take the kernels out.
  4. Cut the lemon into small square bits.
  5. Blanch the liver of the fowl.
  6. Chop the liver fine.
  7. Mix the lemon and liver together in a boat.
  8. Pour on some hot melted butter.
  9. Stir it up.
Original Text
Lemon Sauce for boiled Fowls. TAKE a lemon and pare off the rind, then cut it into slices, take the kernels out, and cut it into small square bits; blanch the liver of the fowl, and chop it fine; mix the lemon and liver together in a boat, pour on some hot melted butter, and stir it up.
Notes
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