Lemon Sauce
From The thorough good cook, 1895
Serves 4
Presented as published in 1895. 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 The thorough good cook (1895) by George Augustus Sala, page 184. The excerpt below is the record exactly as published.
a lemon, cut it into slices, take the pips out, and cut into small square bits. Blanch the liver of a fowl and chop it fine. Mix the lemon and liver together in a boat, pour on some hot melted butter
Cook this with the app: pantry check, scaling, and the assistant.