Lemon Sauce for Boiled Fowls

Ingredients

• Select a large Lemon
• Boil a fowl’s liver
• pour h pint of hot melted butter

Method

1. 1

   Peel the Lemon, cut it into slices, remove the pips, and chop each slice into small pieces.

2. 2

   Boil the fowl’s liver, chop it, and add it to the Lemon.

3. 3

   Pour hot melted butter over it, stir well, and serve in a sauceboat with the fowl.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 315. The excerpt below is the record exactly as published.

Lemon Sauce for Boiled Fowls. — (1) Select a large Lemon, peel it, cut it in slices, pick out all the pips, and cut each slice into small square pieces. Boil a fowl’s liver, chop and add it to the Lemon, pour h pint of hot melted butter

Cook this with the app: pantry check, scaling, and the assistant.