Several other Sauces for roast Hens

Preparation info

  • Difficulty


Appears in

The Accomplisht Cook

By Robert May

Published 1660

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  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.