Robert May

Several other Sauces for roast Hens

Preparation info

  • Difficulty

    Easy

Appears in

top 1000The Accomplisht Cook

The Accomplisht Cook

By Robert May

Published 1660

Method

  1. Take beer, salt, the yolks of three hard eggs, minced small, grated bread, three or four spoonfuls of gravy; and being almost boil’d, put in the juyce of two or three oranges, slices of a lemon and orange, with lemon-Peel shred small.
  2. Beaten butter with juice of lemon or orange, white or claret wine.
  3. Gravy and claret wine boil’d with a piece of an onion, nutmeg, and salt, serve it with the slices of orange or lemons, or the juyce in the sauce.
  4. Or with oyster-liquor, an anchove or two, nutmeg, and gravy, and rub the dish with a clove of garlick.
  5. Take the yolks of hard eggs and lemon peel, mince them very small, and stew them in white-wine, salt, and the gravy of the fowl.

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