Grills and Sauce No. 256

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (11)
for the grilled items
for the sauce
Instructions (3)
  1. Season some small pieces of ready-dressed fowl or turkey with pepper and salt, and grill them gently till of a nice brown colour.
  2. In the mean time put into a stewpan a gill and a half of cullis, an ounce of fresh butter, a table spoonful of mushroom ketchup, the juice of a lemon, and a small bit of the rind, a little cayenne pepper, a tea spoonful of the essence of anchovies, and one eschallot chopped fine.
  3. Boil all the ingredients together five minutes, strain the liquor, and serve it up in a sauceboat; the pieces of chicken, &c. on a dish.
Original Text
Grills and Sauce, which are generally eaten after Dinner. Season some small pieces of ready-dressed fowl or turkey with pepper and salt, and grill them gently till of a nice brown colour. In the mean time put into a stewpan a gill and a half of cullis, an ounce of fresh butter, a table spoonful of mushroom ketchup, the juice of a lemon, and a small bit of the rind, a little cayenne pepper, a tea spoonful of the essence of anchovies, and one eschallot chopped fine. Boil all the ingredients together five minutes, strain the liquor, and serve it up in a sauceboat; the pieces of chicken, &c. on a dish. [256]
Notes
—