Chicken, Sauce for Roast
Ingredients
Directions
Fry the liver slices with a little bacon until nicely browned.
Pour boiling water over the fried liver and bacon.
Strain the mixture to create the sauce.
Recipe from a historical cookbook (Internet Archive).
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.
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