Wash the liver of a fowl or rabbit, and boil it five minutes in five tablespoonful of water; chop it fine, and bruise it in a small quantity of the liquor it has boiled in, and with a spoon rub it through a sieve; wash about one-third the bulk of parsley leaves, put them on to boil in a little boiling water, with a teaspoonful of salt in it; lay it on a hair sieve to drain, and mince it very fine; mix it with the liver, and put it into a quarter pint of melted butter, and warm it up: do not let it boil.

Observations

You may add the juice of half a lemon, or a teaspoonful of vinegar, a tablespoonful of white wine, and a little beaten mace or nutmeg, or allspice.

Lemon And Liver Sauce

Pare off the rind of a lemon; or, what is preferable when it can be had, the peel of a Seville orange, as thin as possible, so as not to cut any of the white with it; then cut off all the white, and cut the lemon into slices about as thick as two three shilling pieces; pick out the peps, and divide the slices into small dice; boil the liver of a fowl or rabbit, pound it, and rub it through a sieve with a spoon, and mix it, by degrees, with three or four tablespoonsful of melted butter; put in the lemon, a little of the lemon peel minced very fine, and give them a boil up.

Observations

This is sometimes made more relishing by pounding half a shallot, and two or three leaves of tarragon or basil with the liver, and moistening it with a little red wine.