On Dressing Poultry

Name: On Dressing Poultry
Cuisine: Scottish
Ingredients: tongue; pickled oysters; tongue; ham; allspice; yolks of eggs; turkey; oysters; salt; parsley; fresh butter; lemon-peel; nutmeg grated; ham; crumbs of stale bread; suet; marrow; oyster-sauce; egg-sauce; lemon-sauce; meg’s sauce; fowls; liver-sauce; celery-sauce; currants; parsley; parsley; butter; drappit egg

Preparation info

Difficulty
Easy

Appears in

The Scots Kitchen

By F. Marian McNeill

Published 2015

About

Method

‘Meg’s sauce for fowls was either the national “drappit egg”, egg-sauce, parsley and butter, or, if the fowls were of a dark complexion,