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Chicken, Sauce for Boiled

Take the livers of the fowls you are using, and boil them with a bunch of thyme and parsley; drain them, and pound them in a mortar with two boned anchovies, a little pepper and salt, and the finely-grated rind of half a lemon; add the white of one egg, and the hard-boiled yolks of two. Squeeze the juice of half a lemon over the mixture, and put it into a saucepan with a pint of good melted butter. Stir the sauce constantly until it is thick enough. Time, altogether, about half an hour. Sufficient for a couple of boiled chickens. Probable cost, 6d. (See also CHICKEN, MUSHROOM SAUCE FOR.)