Sauce for a Boil’d Turky

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

The best Sauce to a boil’d Turky is this: Take a little Water, or Mutton Gravy, if you have it, a Blade of Mace, an Onion, a little Bit of Thyme, a little Bit of Lemon-peel, and an Anchovy; boil all these together, strain them through a Sieve, melt some Butter and add to them, and fry a few Sausages and lay round the Dish. Garnish your Dish with Lemon.