Time: 1 minute to simmer.

Sufficient to serve with a pair of small fowls.

  1. The liver of a fowl
  2. 1 lemon
  3. salt to taste
  4. 1/2 pint of melted butter
  • Wash the liver
  • Let it boil for a few minutes
  • Peel the lemon very thin
  • Remove the white part and pip
  • Cut it into very small dice;
  • Mince the liver and a small quantity of the lemon rind very fine
  • Add these ingredients to 1/2 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

  • Source: The Book of Household Management by Isabella Beeton (1859)

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