Chicken, Sauce for
From Cassell's dictionary of cookery, 1892
Serves 6
Sufficient for a couple of boiled chickens.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 365. The excerpt below is the record exactly as published.
Chicken, Sauce for. — Take the livers of the fowls you are using, and boil them with a bunch of thy mo and parsley ; drain them, and jiound them in a mortar with two boned anchovies, a little pepper and salt, and the finely-grated rind of half a lemon ; add the white of one cgs:, and the hard-boiled yolks of two. Squeeze the juice of half a lemon over the mixture, and put it into a saucepan -svith a pint of good melted better
Cook this with the app: pantry check, scaling, and the assistant.