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Simple Lemon And Liver Sauce Cooking Recipe

Below is the quick and easy cooking recipe for Lemon And Liver Sauce.

Pare off as thin as possible the rind of a lemon, or of a Seville orange, so as not to cut off any of the white with it. Then peel off all the white, and cut the lemon into slices, about as thick as two half crowns. Pick out the peps, and divide the slices into small squares. Prepare the liver as for Liver and Parsley Sauce, and add to it the slices of lemon, and a little of the peel finely minced. Warm up the sauce in melted butter, but do not let it boil.

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