LIVER AND PARSLEY SAUCE, for Poultry.
Ingredients.—The liver of a fowl, one tablespoonful of minced parsley, ½ pint of melted butter. Mode.—Wash and score the liver, boil it for a few minutes, and mince it very fine; blanch or scald a small bunch of parsley, of which there should be sufficient when chopped to fill a tablespoon; add this with the minced liver, to ½ pint of smoothly-made melted butter; let it just boil; when serve. Time.—1 minute to simmer. Sufficient for a pair of small fowls.