Liver and Lemon Sauce for Poultry

Ingredients

• The liver of a fowl
• one lemon
• salt to taste
• 1/2 pint melted butter, No. 376

Instructions

1. Wash the liver, and let it boil for a few minutes;
2. 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;
3. add these ingredients to 1/2 pint of smoothly-made melted butter;
4. 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.