Liver and Parsley Sauce
From The new practical housekeeping, 1890
Serves 3
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.
a half pint smoothly made drawn butter, season with a little salt, put in the cut lemon, heat it gradually, but do not allow it to boil lest the butter should oil. Serve with poultry. Liver and Parsley Satcce. — Wash and score the liver of a fowl, boil it for a few minutes and mince it very fine ; scald a small bunch of parsley
Cook this with the app: pantry check, scaling, and the assistant.