Sauce for Turkey or Chicken

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 (12)
Instructions (10)
  1. Boil a spoonful of the best mace very tender.
  2. Boil the liver of the turkey, but not too much, which would make it hard.
  3. Pound the mace with a few drops of the liquor to a very fine pulp.
  4. Pound the liver, and put about half of it to the mace, with pepper, salt, and the yolk of an egg, boiled hard, and then dissolved.
  5. To this add by degrees the liquor that drains from the turkey, or some other good gravy.
  6. Put these liquors to the pulp, and boil them some time.
  7. Take half a pint of oysters and boil them but a little.
  8. Lastly, put in white wine, and butter wrapped in a little flour.
  9. Let it boil but a little, lest the wine make the oysters hard.
  10. Just at last scald four spoonfuls of good cream, and add, with a little lemon-juice, or pickled mushrooms will do better.
Original Text
Sauce for Turkey or Chicken. Boil a spoonful of the best mace very tender, and also the liver of the turkey, but not too much, which would make it hard; pound the mace with a few drops of the liquor to a very fine pulp; then pound the liver, and put about half of it to the mace, with pepper, salt, and the yolk of an egg, boiled hard, and then dissolved; to this add by degrees the liquor that drains from the turkey, or some other good gravy. Put these liquors to the pulp, and boil them some time; then take half a pint of oysters and boil them but a little, and lastly, put in white wine, and butter wrapped in a little flour. Let it boil but a little, lest the wine make the oysters hard; and just at last scald four spoonfuls of good cream, and add, with a little lemon-juice, or pickled mushrooms will do better.
Notes
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