Liver and Lemon Sauce
From The new practical housekeeping, 1890
Serves 3
Serve with poultry.
Presented as published in 1890. 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 new practical housekeeping (1890) by Estelle Woods Wilcox, page 95. The excerpt below is the record exactly as published.
Liver and Lemon Sauce. — ^Wash the liver of a fowl and let it boil a few minutes ; peel one lemon very thin, reserve the white part and pips and cut it into very small slices ; mince the liver and a small quantity of the lemon rind very fine ; add these ingredients to a half pint smoothly made drawn butter, season with a little salt
Cook this with the app: pantry check, scaling, and the assistant.