Green Sauce for Ducklings or Green Geese

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (7)

green spinach or sorrel ↝ Spinach, raw [Vegetables and Vegetable Products]
a gill of the juice ↝ Spinach, raw [Vegetables and Vegetable Products]
a little loaf sugar ↝ Sugar, NFS [Sugars and honey]
the yolk of a raw egg ↝ Egg, yolk only, raw [Eggs and omelets]
a spoonful of vinegar ↝ Vinegar [Mustard and other condiments]
one ounce of fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]
two table spoonfuls of the pulp of gooseberries rubbed through a hair sieve ↝ Gooseberries, raw [Fruits and Fruit Juices]

Instructions (5)

Pick green spinach or sorrel, wash it, and bruise it in a marble mortar.
Strain the liquor through a tamis cloth.
To a gill of the juice add a little loaf sugar, the yolk of a raw egg, and a spoonful of vinegar.
If spinach juice, then put one ounce of fresh butter, and whisk all together over a fire till it begins to boil.
Should the sauce be made of spinach juice instead of vinegar, there may be put two table spoonfuls of the pulp of gooseberries rubbed through a hair sieve.

Original Text

Green Sauce for Ducklings or Green Geese.

Pick green spinach or sorrel, wash it, and bruise it in a marble mortar, and strain the liquor through a tamis cloth. To a gill of the juice add a little loaf sugar, the yolk of a raw egg, and a spoonful of vinegar; if spinach juice, then put one ounce of fresh butter, and whisk all together over a fire till it begins to boil.

N. B. Should the sauce be made of spinach juice instead of vinegar, there may be put two table spoonfuls of the pulp of gooseberries rubbed through a hair sieve.

Notes

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