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Classic
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page 113
The water that has boiled fowls, veal, or rabbit; or a little broth, that may be
in the house; or the feet and necks of chicken, or raw or dressed veal, will
suffice. Stew with a little water any of these, with a bit of lemon-peel, some
sliced onion, some white pepper-corns, a little pounded mace, or nutmeg, and a
bunch of sweet herbs until the flavour be good then strain it, and add a little
good cream, a piece of butler, and a little flour; salt to your taste. A squeeze
of lemon, may be added after the sauce is taken off the fire, shaking it well.
Yolk of egg is often used in fricassee, but if you have any cream it is better;
and the former is apt to curdle.
Sauce for Wild Fowl.
Simmer a tea-cupful of port wine, the same quantity of good meat-gravy, a little
shalot, a little pepper, salt, a grate of nutmeg, and a bit of mace, for ten
minutes; put in a bit of butter and flour, give it all one boil, and pour it
through the birds. In general they are not stuffed as tame, but may be done so
if liked.
Another for the same, or for Ducks.
Serve a rich gravy in the dish: cut the breast into slices, but don't take them
off; cut a lemon, and put pepper and salt on it; then squeeze it on the breast,
and pour a spoonful of gravy over before you help.
An excellent Sauce for Carp, or boiled Turkey.
Rub half a pound of butter with a tea-spoonful of flour, put to it a little
water, melt it, and add near a quarter of a pint of thick cream, and half an
anchovy chopped line, not washed: set it over the fire; and as it boils up, add
a large spoonful of real India soy. If that does not give it a line colour, put
a little more. Turn it into the sauce-tureen, and put some salt and half a
lemon: stir it well to hinder it from curdling.
Sauce for Fowl of any sort.
Boil some veal-gravy, pepper, salt, the juice of a Seville orange and a lemon,
and a quarter us much of port wine as of gravy; and pour it into the dish, or a
boat.
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Classic
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