Sauce for the Land Fowl

Preparation info

  • Difficulty

    Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About

Method

Take boil’d prunes and strain them with the blood of the fowl, cinamon, ginger, and sugar, boil it to an indifferent thickness and serve it in saucers, and serve in the dish with the fowl, gravy, sauce of the same fowl.