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Liver and Parsley Sauce

Take the liver of a fowl or rabbit--be careful that it is perfectly fresh--wash it, and boil it for five minutes in a quarter of a pint of water. Mince it very finely, pound it in a mortar, and mix with it a table-spoonful of scalded and chopped parsley. Stir both into a quarter of a pint of good melted butter. Let the sauce remain on the fire until it is quite hot, but it must not boil. Time, one minute to heat the sauce. Probable cost, 2d. Sufficient for five or six persons.