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Liver and Parsley Sauce

Sauces - Pouring
Historic

Sauce of minced rabbit or flowl 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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