Sauces for all manner of roast Land-Fowl, as Turkey, Bustard, Peacock, Pheasant, Partridge, &c.

Preparation info

  • Difficulty

    Medium

Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About

Method

  1. Slic’t onions being boil’d, stew them in some water, salt, pepper, some grated bread, and the gravy of the fowl.
  2. Take slices of white-bread and boil them in fair water with two whole onions, some gravy, half a grated nutmeg, and a little salt; strain them together through a strainer, and boil it up as thick as water grewel; then add to it the yolks of two eggs dissolved with the juyce of two oranges, &c.
  3. Take thin slices of manchet, a little of the fowl, some sweet butter, grated nutmeg, pepper, and salt; stew all together, and being stewed, put in a lemon minced with the peel.
  4. Onions slic’t and boil’d in fair water, and a little salt, a few bread crumbs beaten, pepper, nutmeg, three spoonful of white wine, and some lemon-Peel finely minced, and boil’d all together: being almost boil’d put in the juyce of an orange, beaten butter, and the gravy of the fowl.
  5. Stamp small nuts to a paste, with bread, nutmeg, pepper, saffron, cloves, juyce of orange, and strong broth, strain and boil them together pretty thick.
  6. Quince, prunes, currans, and raisins, boil’d, muskefied bisket stamped and strained with white wine, rose vinegar, nutmeg, cinamon, cloves, juyce of oranges and sugar, and boil it not too thick.
  7. Boil carrots and quinces, strain them with rose vinegar, and verjuyce, sugar, cinamon, pepper, and nutmeg, boil’d with a few whole cloves, and a little musk.
  8. Take a manchet, pare off the crust and slice it, then boil it in fair water, and being boil’d some what thick put in some white wine, wine vinegar, rose, or elder vinegar, some sugar and butter, &c.
  9. Almond-paste and crumbs of manchet, stamp them together with some sugar, ginger, and salt, strain them with grape-verjuyce, and juyce of oranges; boil it pretty thick.