Sauce for a Boil’d Turky

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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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.