Liver Sauce

Ingredients

• Livers of any kind of poultry
• butter
• flour
• minced shallots
• gravy stock
• a small pinch of sweet herbs
• and pepper
• spices, and salt to taste
• juice of ae lemon

Method

1. 1

   Scald and mince the livers.

2. 2

   Melt butter, add flour and shallots, fry briefly, then add gravy stock to make a sauce.

3. 3

   Add sweet herbs, pepper, spices, and minced livers.

4. 4

   Boil for 20 minutes, then add butter and lemon juice before serving.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 45. The excerpt below is the record exactly as published.

Liver Sauce—Ingredients—Livers of any kind of poultry, butter, flour, minced shallots, gravy stock, a small pinch of sweet herbs, and pepper, spices, and salt to taste, juice of ae lemon

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