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HANOVER SAUCE (suitable for Fowls, etc.)

Soak the thin rind of half a lemon in half a pint of cream for an hour or more. Boil the liver, and pound it in a mortar, with a dessert-spoonful of lemon-juice and a little salt and cayenne. Add the strained cream. Stir it over the fire for a few minutes. It must not boil. Serve in a tureen. Probable cost, 1s. Sufficient for three or four persons.