Liver and Parsley Sauce for Poultry is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic sauce of liver and minced parsley 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 Parsley for Poultry.
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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 PARSLEY SAUCE FOR POULTRY.
463. INGREDIENTS.—The liver of a fowl, one tablespoonful of minced parsley, 1/2 pint of melted butter, No. 376.
Mode.—Wash and score the liver, boil it for a few minutes, and mince it very fine; blanch or scald a small bunch of parsley, of which there should be sufficient when chopped to fill a tablespoon; add this, with the minced liver, to 1/2 pint of smoothly-made melted butter; let it just boil; when serve.
Wash and score 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 then mince very finely.
Combine the liver and parsley with the melted butter in a pan. Stir to mix, bring just to a boil, then serve hot.
