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Liver and Lemon Sauce (for Poultry)

INGREDIENTS for sauce for a pair of fowls. The liver of a fowl, 1 lemon, salt to taste, pint of melted butter.

AVER AGE COST, 4d.

Wash the liver and let it boil for a few minutes; peel the lemon very thin, remove small dice; mince the liver and a small quanthe white part and pips and cut it into very tity of the lemon-rind very fine; add these ingredients to pint of smoothly-made melted butter; season with a little salt, put in the cut lemon, heat it gradually, but do not allow it to boil, lest the butter should oil.

TIME.-1 minute to simmer