LIVER AND LEMON SAUCE, for Poultry.
Ingredients.—The liver of a fowl, one lemon, salt to taste, ½ pint of melted butter. Mode.—Wash the liver, and let it boil for a few minutes; peel the lemon very thin, remove the white part and pips, and cut it into very small dice; mince the liver and a small quantity of the lemon-rind very fine; add these ingredients to ½ 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. Sufficient to serve with a pair of small fowls.