To make Mock Oyster-Sauce, either for Turkies or Fowls boil’d

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Force the Turkies or Fowls as above, and make your Sauce thus: Take a Quarter of a Pint of Water, an Anchovy, a Blade or two of Mace, a Piece of Lemon-peel, and five or six whole Pepper Corns; boil these together, then strain them, add as much Butter with a little Flour as will do for Sauce; let it boil, and lay Sausages round the Fowl or Turky. Garnish with Lemon.