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

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

Preparation info

Difficulty
Medium

Appears in

The Accomplisht Cook

By Robert May

Published 1660

About

Method

Slic’t onions being boil’d, stew them in some water, salt, pepper, some grated bread, and the gravy of the