1. 1 Lemon
  2. 1 Liver (from the boiled fowl)
  3. 2-3 spoonfuls good gravy
  4. Butter
  • Take a lemon, pare off the rhind then cut it into slices, cut it small, and take all the kernels out
  • Bruise the liver with two or three spoonfuls of good gravy
  • Melt some butter, mix all together
  • Give them a boil, and cut in a little lemon-peel very small

  • Source: The Frugal Housewife by Sussannah Carter, 1803

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