Lemon Sauce For Boiled Fowls

Peel a large lemon, cut it in slices, pick out all the pips and cut each slice into small pieces. Boil a fowl's liver, then chop and add it to the lemon, pour one-haif pint of hot melted butter over, and serve it in a sauceboat with the fowl.

Lemon Sauce For Fish

Squeeze and strain the juice of a large lemon into a lined saucepan, put in with it one-fourth pound of butter and pepper, and salt to taste. Beat it over the fire until thick and hot, but do not allow it to boil. When done mix with the sauce the beaten yolks of two eggs. It is then ready to be served.