Recipes > Sauces & Spreads > Liver and Lemon Sauce for Poultry

Liver and Lemon Sauce for Poultry


  • liver of a fowl
  • 1 lemon
  • salt to taste
  • 1/2 pint of melted butter


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.


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The Book of Household Management (1861).

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