Sauce for boiled Chickens

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 12 days ago
Not a recipe: No

Ingredients (14)

yolks of four eggs ↝ Egg, yolk only, raw [Eggs and omelets]
three anchovies
a little of the middle of bacon
the inside of half a lemon ↝ Lemon, raw [Citrus fruits]
a little thyme ↝ Thyme, fresh [Spices and Herbs]
sweet marjoram ↝ Peppers, sweet, red, raw [Vegetables and Vegetable Products]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Another Sauce

Shred some anchovies very fine
the livers of the chickens ↝ Liver, chicken [Liver and organ meats]
some hard eggs ↝ Egg, whole, cooked, hard-boiled [Dairy and Egg Products]
a little of the boiling water in which the chickens were boiled ↝ Water, tap [Tap water]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
some lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
a little of the peel cut small ↝ Lemon peel, raw [Fruits and Fruit Juices]

Instructions (7)

Chop the egg yolks, anchovies, bacon middle, and lemon inside very fine.
Add thyme and sweet marjoram.
Thicken all well together with butter.
Pour the sauce over the chickens.

Another Sauce

Shred some anchovies very fine, with the chicken livers and some hard eggs.
Take a little of the boiling water in which the chickens were boiled, to melt the butter.
Add some lemon juice, with a little of the peel cut small.

Original Text

Sauce for boiled Chickens.

Take the yolks of four eggs, three anchovies, a little of the middle of bacon, and the inside of half a lemon; chop them all very fine; add a little thyme and sweet marjoram; thicken them all well together with butter, and pour it over the chickens.

Another.

Shred some anchovies very fine, with the livers of the chickens and some hard eggs; take a little of the boiling water in which the chickens were boiled, to melt the butter. Add some lemon juice, with a little of the peel cut small.

Notes

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