Gravy, claret, nutmeg, vinegar, butter, sugar, and oranges.
juyce of orange, gravy, nutmeg, and slic’t lemon on it.
Vinegar and butter.
All manner of sweet herbs chopped small with the yolks of two or threeeggs, and boil them in vinegar, butter, a fewbread crumbs, currans, beaten cinamon, sugar, and a whole clove or two, put it under the veal, with slices of orange and lemon about the dish.
Claret sauce, of boil’d carrots, and boil’d quinces stamped and strained, with lemon, nutmeg, pepper, rose-vinegar, sugar, and verjuyce, boil’d to an indifferent height or thickness, with a fewwhole cloves.