Sauces for red Deer

Name: Sauces for red Deer
Ingredients: White bread boil’d in water pretty thick without spices, and put to it some butter, vinegar, and sugar.; White bread boil’d in water pretty thick without spices, and put to it some butter, vinegar, and sugar.; White bread boil’d in water pretty thick without spices, and put to it some butter, vinegar, and sugar.; White bread boil’d in water pretty thick without spices, and put to it some butter, vinegar, and sugar.; A Gallendine sauce made with strained bread, vinegar, claret wine, cinamon, ginger, and sugar; strain it, and being finely beaten with the spices boil it up with a few whole cloves and a sprig of rosemary.; White bread boil’d in water pretty thick without spices, and put to it some butter, vinegar, and sugar.; A Gallendine sauce made with strained bread, vinegar, claret wine, cinamon, ginger, and sugar; strain it, and being finely beaten with the spices boil it up with a few whole cloves and a sprig of rosemary.; A Gallendine sauce made with strained bread, vinegar, claret wine, cinamon, ginger, and sugar; strain it, and being finely beaten with the spices boil it up with a few whole cloves and a sprig of rosemary.; A Gallendine sauce made with strained bread, vinegar, claret wine, cinamon, ginger, and sugar; strain it, and being finely beaten with the spices boil it up with a few whole cloves and a sprig of rosemary.; A Gallendine sauce made with strained bread, vinegar, claret wine, cinamon, ginger, and sugar; strain it, and being finely beaten with the spices boil it up with a few whole cloves and a sprig of rosemary.; A Gallendine sauce made with strained bread, vinegar, claret wine, cinamon, ginger, and sugar; strain it, and being finely beaten with the spices boil it up with a few whole cloves and a sprig of rosemary.; A Gallendine sauce made with strained bread, vinegar, claret wine, cinamon, ginger, and sugar; strain it, and being finely beaten with the spices boil it up with a few whole cloves and a sprig of rosemary.; The juyce of oranges or lemons, and gravy.; A Gallendine sauce made with strained bread, vinegar, claret wine, cinamon, ginger, and sugar; strain it, and being finely beaten with the spices boil it up with a few whole cloves and a sprig of rosemary.; The gravy and sweet herbs chopped small and boil’d together, or the gravy only.; The juyce of oranges or lemons, and gravy.

Preparation info

Difficulty
Medium

Appears in

The Accomplisht Cook

By Robert May

Published 1660

About

Method

The gravy and sweet herbs chopped small and boil’d together, or the gravy only.
The juyce of oranges or lemons, and gravy.
A Gallendine sauce made with strai