A Sauce for a roasted Pullet or Capon
PERIOD: England, 17th century | SOURCE: The Art of Cookery Refined and Augmented, 1654 | CLASS: Authentic
DESCRIPTION: A wine sauce for poultry
A Sauce for a roasted Pullet or Capon.
When your Pullet is roasted and dished, put a little piece of Butter into the Belly at the end, with a little Claret, a hard yolk of an Egg minced, a Lemmon squeezed into it and Salt; give these one boyle with the Gravie and the Fowle in the dish, then garnish it with Lemmon and serve it up.
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