Lemon Sauce
(For Rabbit or Fowl)
1 lemon
1 liver of fowl or rabbit
¹⁄₂ pint melted butter
1 table-spoon chopped parsley
Cook the liver, pound it and put it through a sieve. Peel the lemon, cut the inside, from which the pips must be removed, into very small dice-shaped pieces. Add the lemon and liver to the melted butter. Heat gently, but do not boil. Add the parsley.