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Lemon and Liver Sauce.

Ingredients.

Liver. Lemon. Melted Butter.

Method.

1. Wash and score the liver of a fowl or a rabbit. 2. Blanch it for five minutes. 3. Cut half a lemon into small slices. 4. Remove all the white and seeds. 5. Take a quarter of the lemon-rind and mince it and the liver finely. 1. Prepare half a pint of melted butter. 2. Add the minced liver and lemon. 3. Season with a little salt. 4. Let it come gradually to a good temperature without boiling, and then serve.

PRECAUTIONS.-Be sure the livers are fresh and healthy.

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