Lemon Sauce
Cut thin slices of lemon into very small dice, and put into melted butter; give one boil, and pour over boiled fowls.
Liver Sauce
Chop boiled liver of rabbits or fowls, and do as above, with a very little pepper and salt, and some parsley.
A Very Good Sauce, Especially to Hide the Bad Colour of Fowls
Cut the livers, slices of lemon in dice, scalded parsley, and hard eggs: add salt, and mix with butter: boil up, and pour over the fowls.
Or for roast rabbit.