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Lemon Sauce for Fowls

Pare off the rind, and remove the thick white skin and the pips from a fresh lemon. Cut it into dice, and put them into half a pint of good melted butter. Make the mixture thoroughly hot without bringing it to the point of boiling, and serve immediately; half a tea-spoonful of finely-minced lemon-rind is sometimes added. Probable cost, 4d. Sufficient for three or four persons.