Liver Sauce for boiled Fowls

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (6)

the liver ↝ Duck, domesticated, liver, raw [Poultry Products]
a little essence of anchovy ↝ Fish, anchovy [Fish]
grated lemon-peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
the yolk of a hard egg ↝ Egg, yolk only, raw [Eggs and omelets]
the juice of a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]
some butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (4)

Boil the liver just enough to spread
add a little essence of anchovy and grated lemon-peel, the yolk of a hard egg, and the juice of a lemon
mix it well together
stir it into some butter

Original Text

Liver Sauce for boiled Fowls.

Boil the liver just enough to spread; add a little essence of anchovy and grated lemon-peel, the yolk of a hard egg, and the juice of a lemon: mix it well together, and stir it into some butter.

Notes

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