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Lemon and Liver Sauce for Fowls

Wash and score the liver of the fowl, and boil it for five minutes; drain it, and pound it in a mortar with two or three spoonfuls of good gravy. Pare off the thin outer rind of a lemon, and mince it finely; remove the thick white skin, cut the pulp into small pieces, mix with it a tea-spoonful of the minced rind, add half a tea-spoonful of salt, and stir this and the liver into half a pint of good melted butter. Make the sauce hot over the fire, but it must not boil, for fear the butter should oil. Time, half an hour to prepare. Probable cost, 3d. Sufficient for three or four persons.

LEMON AND ORANGE CANDIED RINGS FOR GARNISHING. (See ORANGE AND LEMON CANDIED RINGS.)