Liver Sauce for Roast Rabbit

Ingredients

• the liver of the rabbit
• a quarter of a pint of gravy
• a tea-spoonful of chopped parsley
• half a tea-spoonful of Liebig's Extract of Meat
• a little pepper
• salt
• grated nutmeg
• a pinch of grated lemon-peel
• a small pinch of powdered thyme
• a piece of butter the size of a walnut rolled in flour

Method

1. 1

   Wash the liver, throw it into boiling water, and let it boil for twenty minutes.

2. 2

   Mince finely, and rub it smooth with the back of a wooden spoon.

3. 3

   Put it into gravy, add parsley, Liebig's Extract, pepper, salt, nutmeg, lemon-peel, thyme, and butter.

4. 4

   Stir over the fire until it boils, and serve very hot.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1451. The excerpt below is the record exactly as published.

the liver of the rabbit which has been boiled for twenty minutes. E.ub it through a wire sieve, and stir it into the sauce. Add pepper and salt and a spoonful or two of cream if liked, pour the sauce into the tureen, stir a small piece of butter into it, and when this is dissolved, serve immediately. To make liver sauce for roast rabbit : — Wash the liver, tlu-ow it into boiling water, and let it boil for twenty minutes, mince finely, and rub it smooth with the back of a wooden spoon. Put it into a quarter of a pint of gravy, and add a tea-spoon- ful of chopped parsley, half a tea-spoonful of Liebig's Extract of INIeat, a little pepper, salt, and grated nutmeg, a pinch of grated lemon- peel, a smaU pinch of powdered thyme, and a piece of butter the size of a walnut rolled in flour

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