Sauce for boiled Turkey or Fowl

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (7)

an anchovy
a quarter of a pint of water ↝ Water, tap [Tap water]
a blade of mace ↝ Spices, mace, ground [Spices and Herbs]
some peppercorns
two spoonfuls of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
flour ↝ Flour, 00 [Cereal Grains and Pasta]

Instructions (4)

Boil an anchovy in a quarter of a pint of water.
Add a blade of mace and some peppercorns.
Strain the mixture.
Add two spoonfuls of cream, butter, and flour.

Original Text

Sauce for boiled Turkey or Fowl.

Take an anchovy, boil it in a quarter of a pint of water; put to it a blade of mace and some peppercorns; strain it off; then put to it two spoonfuls of cream, with butter and flour.

Notes

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