LIVER AND LEMON SAUCE FOR POULTRY

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 1 min Total: 1 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
Instructions (7)
  1. Wash the liver, and let it boil for a few minutes
  2. Peel the lemon very thin, remove the white part and pips, and cut it into very small dice
  3. Mince the liver and a small quantity of the lemon rind very fine
  4. Add these ingredients to 1/2 pint of smoothly-made melted butter
  5. Season with a little salt
  6. Put in the cut lemon
  7. Heat it gradually, but do not allow it to boil, lest the butter should oil
Original Text
LIVER AND LEMON SAUCE FOR POULTRY. 462. INGREDIENTS.—The liver of a fowl, one lemon, salt to taste, 1/2 pint of melted butter. No. 376. Mode.—Wash the liver, and let it boil for a few minutes; peel the lemon very thin, remove the white part and pips, and cut it into very small dice; mince the liver and a small quantity of the lemon rind very fine; add these ingredients to 1/2 pint of smoothly-made melted butter; season with a little salt, put in the cut lemon, heat it gradually, but do not allow it to boil, lest the butter should oil. Time.—1 minute to simmer. Sufficient to serve with a pair of small fowls.
Notes
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