Several Sauces for roast Chickens

Preparation info

  • Difficulty


Appears in

The Accomplisht Cook

By Robert May

Published 1660

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  1. Gravy, and the juyce or slices of orange.
  2. Butter, verjuyce, and gravy of the chicken, or mutton gravy.
  3. Butter and vinegar boil’d together, put to it a little sugar, then make thin sops of bread, lay the roast chicken on them, and serve them up hot.
  4. Take sorrel, wash and stamp it, then have thin slices of manchet, put them in a dish with some vinegar, strained sorrel, sugar, some gravy, beaten cinamon, beaten butter, and some slices of orange or lemon, and strew thereon some cinamon and sugar.
  5. Take slic’t oranges, and put to them a little white wine, rose-water, beaten mace, ginger, some sugar, and butter; set them on a chafing dish of coals and stew them; then have some slices of manchet round the dish finely carved, and lay the chickens being roasted on the sauce.
  6. Slic’t onions, claret wine, gravy, and salt boil’d up.