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Liver and Parsley Sauce
Sauces and Spicery
Historic

Sauce of minced rabbit or fowl liver with parsley and melted butter.


Original Receipt in 'The Cook and Housekeeper's Dictionary' by Mary Eaton (Eaton 1822);

LIVER AND PARSLEY SAUCE. Wash the fresh liver of a fowl or rabbit, and boil it five minutes in a quarter of a pint of water. Chop it fine, or pound or bruise it in a little of the liquor it was boiled in, and rub it through a sieve. Wash about one third the bulk of parsley leaves, put them into boiling water, with a tea-spoonful of salt, and let them boil. Then lay the parsley on a hair sieve, mince it very fine, and mix it with the liver. Warm up the sauce in a quarter of a pint of melted butter, but do not let it boil.



See: Liver and Bacon


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