Sauces for Boiled Fowls

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (17)
Sauce 1
Optional addition to Sauce 1
Sauce 2
Sauce 3
Base gravy quantity
Instructions (17)
Sauce 1 Instructions
  1. Take a quarter of a pint of cream, the yolk of an egg beat fine, a little grated nutmeg, a little beaten mace, a piece of butter as big as a nutmeg rolled in flour, and one spoonful of white wine.
  2. Stir all together one way.
  3. When fine and thick pour it over the birds.
  4. You may add a few mushrooms.
Sauce 2 Instructions
  1. Take a few mushrooms fresh peeled and wash them clean.
  2. Put them in a sauce-pan with a little salt.
  3. Put them over a very quick fire.
  4. Let them boil up.
  5. Then put in a quarter of a pint of cream and a little nutmeg.
  6. Shake them together with a very little piece of butter rolled in flour.
  7. Give it two or three shakes over the fire, three or four minutes will do.
  8. Then pour it over the birds.
Sauce 3 Instructions
  1. Boil half a pound of rice very tender in beef gravy.
  2. Season with pepper and salt.
  3. Pour over your birds.
General Gravy Instructions
  1. A quart of gravy will be enough.
  2. Let it boil till it is quite thick.
Original Text
Or this sauce: take a quarter of a pint of cream, the yolk of an egg beat fine, a little grated nutmeg, a little beaten mace, a piece of butter as big as a nutmeg rolled in flour, and one spoonful of white wine; stir all together one way, when fine and thick pour it over the birds. You may add a few mushrooms. Or this sauce: take a few mushrooms fresh peeled and wash them clean, put them in a sauce-pan with a little salt, put them over a very quick fire, let them boil up, then put in a quarter of a pint of cream and a little nutmeg; shake them together with a very little piece of butter rolled in flour, give it two or three shakes over the fire, three or four minutes will do; then pour it over the birds. Or this sauce; boil half a pound of rice very tender in beef gravy; season with pepper and salt, and pour over your birds. These sauces do for boiled fowls; a quart of gravy will be enough, and let it boil till it is quite thick.
Notes
—