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

Liver and Parsley Sauce for Poultry


  • liver of a fowl
  • 1 tablespoonful of minced parsley
  • 1/2 pint of melted butter


Wash and score the liver, boil it for a few minutes, and mince it very fine; blanch or scald a small bunch of parsley, of which there should be sufficient when chopped to fill a tablespoon; add this, with the minced liver, to 1/2 pint of smoothly-made melted butter; let it just boil; when serve.

Time: 1 minute to simmer.

Sufficient for a pair of small fowls.


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The Book of Household Management (1861).

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