Liver and Lemon Sauce for Poultry
462. INGREDIENTS.—The liver of a fowl, one lemon, salt to taste, 1/2 pint of melted butter. No. 376.
Mode.—Wash the liver, and let it boil for a few minutes; peel the lemon very thin, remove the white part and pips, and cut it into very small dice; mince the liver and a small quantity of the lemon rind very fine; add these ingredients to 1/2 pint of smoothly-made melted butter; season with a little salt, put in the cut lemon, heat it gradually, but do not allow it to boil, lest the butter should oil.
Time.—1 minute to simmer.
Sufficient to serve with a pair of small fowls.