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Toppings
Ingredients
- 1 Lemon
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1 Liver (from the boiled fowl)
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2-3 spoonfuls good gravy
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Butter
| Directions
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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Lemon Glaze
