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Recipe Page

Liver and Lemon Sauce

Name: Liver and Lemon Sauce
Ingredients: The liver of a fowl; 1 lemon; salt to taste; 1/2 pint of melted butter

Categories -all-Meats Seafood Side Dishes Soups-Stews Desserts Breads-Cakes Toppings Drinks

Lemon Syrup

For Poultry

Liver and Parsley Sauce

Time: 1 minute to simmer.

Sufficient to serve with a pair of small fowls.

Ingredients

The liver of a fowl
1 lemon
salt to taste
1/2 pint of melted butter

Directions

Wash the liver

Let it boil for a few minutes

Peel the lemon very thin

Remove the white part and pip

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

Source: The Book of Household Management by Isabella Beeton (1859)

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