White Sauce, for Fowls

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 (9)
For Fowls
Another White Sauce
Instructions (13)
  1. Boil veal gravy with an anchovy or onion, lemon-peel, and a very little ketchup.
  2. Add the yolk of a hard-boiled egg to thicken it.
  3. Add cream as desired.
  4. Pour the sauce over the fowls.
  5. Garnish with lemon or parsley.
Another Method
  1. Take a pint of milk.
  2. Add the yolks of two eggs, well beaten.
  3. Add a spoonful of mushroom pickle.
  4. Add a little salt and nutmeg.
  5. Add a small piece of butter, rolled in flour.
  6. Stir all together until thick.
  7. Pour it over the fowls.
  8. Garnish with lemon or parsley.
Original Text
White Sauce, for Fowls. Some good veal gravy, boiled with an anchovy or onion, some lemon-peel, and a very little ketchup. Put in it the yolk of hard egg to thicken it, and add what cream you think proper. Another. Take a pint of milk, the yolks of two eggs, well beaten, a spoonful of mushroom pickle, a little salt, nutmeg, a small piece of butter, rolled in flour; stir all together till thick. Pour it over the fowls, and garnish with lemon or parsley.
Notes
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