Liver and Parsley Sauce
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for five or six 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 850. The excerpt below is the record exactly as published.
iver ando Parsley Sauce.— Take the liver of a fowl or rabbit — be careful that it is perfectly fresh — wash it, and boil it for five minutes in quarter of a pint of water. Miuce it very finely, pound it iu a mortar, and mix with it a table-spoonful of scalded and chopped parsley. Stir both into a quarter of a pint of good melted butter
Cook this with the app: pantry check, scaling, and the assistant.