Lemon and Liver Sauce for Fowls
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for three or four persons.
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 822. The excerpt below is the record exactly as published.
Lemon and Liver Sauce for Fowls. — Wash and score the liver of the fowl, and boil it for five minutes ; drain it, and pound it in a mortar with two or three spoonfuls of good gravy. Pare otf the thin outer rind of a lemon, and mince it finely ; remove the thick white skin, cut the pulp into small pieces, mix with it a tea-spoonful of the minced rind, add half a tea-spoonful of salt, and stir the whole into half a pint of good melted butter
Cook this with the app: pantry check, scaling, and the assistant.