Liver and Lemon Sauce for Poultry is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic sauce of liver, lemon zest and finely-diced lemon in a melted butter base that's typically served with poultry. The full recipe is presented here and I hope you enjoy this classic British version of: Liver and Lemon Sauce for Poultry.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
LIVER AND LEMON SAUCE FOR POULTRY.
462. INGREDIENTS.—The liver of a fowl, one lemon, salt to taste, 1/2 pint of melted butter. No. 376.
Mode.—Wash the liver, and let it boil for a few minutes; peel the lemon very thin, remove the white part and pips, and cut it into very small dice; mince the liver and a small quantity of the lemon rind very fine; add these ingredients to 1/2 pint of smoothly-made melted butter; season with a little salt, put in the cut lemon, heat it gradually, but do not allow it to boil, lest the butter should oil.
Wash the liver, place in a pan of water then bring to a boil and cook for a few minutes. Remove the liver from the water with a slotted spoon and set aside.
Remove all the pith from the lemon and slice very thinly (remove any pips). Cut the lemon rings into strips and then into fine dice.
Mince the liver very finely then combine in a pan with the lemon zest and the melted butter. Season with slat the taste and add the chopped lemon flesh. Heat the sauce gradually, but do not allow to boil (or the oil from the butter will separate). Serve warm.
