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Sauce

Liver and Lemon Sauce for Poultry

A sauce made from minced liver, lemon rind, and butter, seasoned with salt.

From an old cookbook · modernised transcription
By Isabella Beeton · From a historical cookbook (Project Gutenberg) · 5 ingredients
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Why it works: Butter and lemon are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 41,227 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Liver and Lemon Sauce for Poultry

Ingredients

Directions

Prepare

  1. Wash the liver and let it boil for a few minutes.

  2. Peel the lemon very thin, remove the white part and pips, and cut it into very small dice.

  3. Mince the liver and a small quantity of the lemon rind very fine.

Make the sauce

  1. Add these ingredients to 1/2 pint of smoothly-made melted butter.

  2. 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.

Nutrition, whole recipe (rough)

114Calories
1 gProtein
12 gFat
4 gCarbs
What these numbers assume: 3 portions
IngredientPortion assumedkcal
Butter1 tbsp (14g)102
Lemonjuice of 1 lemon (48ml)12
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Isabella Beeton. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Melted butter
Forms the smooth base of the sauce and carries the flavour of the other ingredients.
Lemon
Adds acidity and fresh aroma to the butter sauce.
Liver (in the method)
Adds body and savoury richness, finely minced so it blends into the sauce.

The step that matters

Heat the sauce gradually and do not let it boil. Butter is an emulsion of fat and water; boiling can break it, separating the fat so the sauce turns oily and greasy instead of smooth.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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