Part 32 (1/2)

_Several other Sauces for roast Hens._

1. Take beer, salt, the yolks of three hard eggs, minced small, grated bread, three or four spoonfuls of gravy; and being almost boil'd, put in the juyce of two or three oranges, slices of a lemon and orange, with lemon-peel shred small.

2. Beaten b.u.t.ter with juice of lemon or orange, white or claret wine.

3. Gravy and claret wine boil'd with a piece of an onion, nutmeg, and salt, serve it with the slices of orange or lemons, or the juyce in the sauce.

4. Or with oyster-liquor, an anchove or two, nutmeg, and gravy, and rub the dish with a clove of garlick.

5. Take the yolks of hard eggs and lemon peel, mince them very small, and stew them in white-wine, salt, and the gravy of the fowl.

_Several Sauces for roast Chickens._

1. Gravy, and the juyce or slices of orange.

2. b.u.t.ter, verjuyce, and gravy of the chicken, or mutton gravy.

3. b.u.t.ter and vinegar boil'd together, put to it a little sugar, then make thin sops of bread, lay the roast chicken on them, and serve them up hot.

4. Take sorrel, wash and stamp it, then have thin slices of manchet, put them in a dish with some vinegar, strained sorrel, sugar, some gravy, beaten cinamon, beaten b.u.t.ter, and some slices of orange or lemon, and strew thereon some cinamon and sugar.

5. Take slic't oranges, and put to them a little white wine, rose-water, beaten mace, ginger, some sugar, and b.u.t.ter; set them on a chafing dish of coals and stew them; then have some slices of manchet round the dish finely carved, and lay the chickens being roasted on the sauce.

6. Slic't onions, claret wine, gravy, and salt boil'd up.

_Sauces for roast Pigeons or Doves._

1. Gravy and juyce of orange.

2. Boil'd parsley minced, and put amongst some b.u.t.ter and vinegar beaten up thick.

3. Gravy, claret wine, and an onion stewed together, with a little salt.

4. Vine-leaves roasted with the Pigeons minced and put in claret-wine and salt, boil'd together, some b.u.t.ter and gravy.

5. Sweet b.u.t.ter and juyce of orange beat together, and made thick.

6. Minced onions boil'd in claret wine almost dry, then put to it nutmeg, sugar, gravy of the fowl, and a little pepper.

7. Or gravy of the Pigeons only.

_Sauces for all manner of roast Land-Fowl, as Turkey, Bustard, Peac.o.c.k, Pheasant, Partridge_, &c.

1. Slic't onions being boil'd, stew them in some water, salt, pepper, some grated bread, and the gravy of the fowl.