Liver Sauce

Ingredients

• Put a rabbit’s Liver or two fowls’ Livers
• with a few sprigs of parsley and thyme
• add to the liquor two boned anchovies
• the yolks of two hard-boiled eggs
• 1 saltspoonful of grated lemon-peel
• squeeze in the juice of half a lemon
• thicken with a liaison of flour and butter

Method

1. 1

   Boil the liver and herbs until tender, then mince them with the anchovies and egg yolks.

2. 2

   Return to the saucepan, add lemon juice, and thicken with flour and butter.

3. 3

   Serve hot.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 350. The excerpt below is the record exactly as published.

Liver Sauce. — (1) Put a rabbit’s Liver or two fowls’ Livers into a saucepan containing water, with a few sprigs of parsley and thyme, and boil until tender ; take out the Liver and herbs, add to the liquor two boned anchovies, and let them dissolve in it. Mince the Liver, herbs, the yolks of two hard-boiled eggs and the white of one, pound to a pulp in a mortar, adding 1 saltspoonful of grated lemon-peel and salt and pepper to taste. Return it all to the saucepan, squeeze in the juice of half a lemon, thicken with a liaison of flour and butter

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