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Rabbit Liver Sauce
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient for three or four 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 1437. The excerpt below is the record exactly as published.
the liver of the rabbit, and boil it for five minutes, let it get cold, and mince it finel}^ Simmer an inch or two of lomon-rind in a quarter of a pint of gravy till it is pleasantly flavoured. Strain it, and thicken with haK a tea-spoonful of thicken- ing, or, faihng this, with a small lump of butter rolled in flom-. When the sauce is of the proper consistency, stir in the liver and two table-spoonfuls of cream. Let it boil for one minute, and it will be ready for use. If liked, a tea-spoonful of lemon-juice
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