FORCE the turkies or fowls as above, and make your sauce thus: take a quarter of a pint of water, an anchovy, a blade or two of mace, a piece of lemon-peel, and five or six whole pepper corns, boil these together, then strain them, add as much butter with a little flour as will do for sauce; let it boil, and lay sausages round the fowl or turkey. Garnish with lemon.