A second Way to make Sauce for a Turkey.
CUT the scrag end of a neck of veal in pieces,
put them in a saucepan with two or three
blades blades of mace, one anchovy, a few heads of
celery, a little Chyan and salt, a glass of white
wine, a spoonful of lemon pickle, a tea spoonful
of mushroom powder or catchup, a quart of
water, put on your cover, and let it boil until it
be reduced to a pint, strain it, and thicken it
with a quarter of a pound of butter rolled in
flour, boil it a little, put in a spoonful of thick
cream, and pour it over the turkey.