_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.
2. Take slices of white-bread and boil them in fair water with two whole onions, some gravy, half a grated nutmeg, and a little salt; strain them together through a strainer, and boil it up as thick as water grewel; then add to it the yolks of two eggs dissolved with the juyce of two oranges, _&c._
3. Take thin slices of manchet, a little of the fowl, some sweet b.u.t.ter, grated nutmeg, pepper, and salt; stew all together, and being stewed, put in a lemon minced with the peel.
4. Onions slic"t and boil"d in fair water, and a little salt, a few bread crumbs beaten, pepper, nutmeg, three spoonful of white wine, and some lemon-peel finely minced, and boil"d all together: being almost boil"d put in the juyce of an orange, beaten b.u.t.ter, and the gravy of the fowl.
5. Stamp small nuts to a paste, with bread, nutmeg, pepper, saffron, cloves, juyce of orange, and strong broth, strain and boil them together pretty thick.
6. Quince, prunes, currans, and raisins, boil"d, muskefied bisket stamped and strained with white wine, rose vinegar, nutmeg, cinamon, cloves, juyce of oranges and sugar, and boil it not too thick.
7. Boil carrots and quinces, strain them with rose vinegar, and verjuyce, sugar, cinamon, pepper, and nutmeg, boil"d with a few whole cloves, and a little musk.
8. Take a manchet, pare off the crust and slice it, then boil it in fair water, and being boil"d some what thick put in some white wine, wine vinegar, rose, or elder vinegar, some sugar and b.u.t.ter, _&c._
9. Almond-paste and crumbs of manchet, stamp them together with some sugar, ginger, and salt, strain them with grape-verjuyce, and juyce of oranges; boil it pretty thick.
_Sauce for a stubble or fat Goose._
1. The Goose being scalded, drawn, and trust, put a handful of salt in the belly of it, roast it, and make sauce with sowr apples slic"t, and boil"d in beer all to mash, then put to it sugar and beaten b.u.t.ter. Sometime for veriety add barberries and the gravy of the fowl.
2. Roast sowr apples or pippins, strain them, and put to them vinegar, sugar, gravy, barberries, grated bread, beaten cinamon, mustard, and boil"d onions strained and put to it.
_Sauces for a young stubble Goose._
Take the liver and gizzard, mince it very small with some beets, spinage, sweet herbs, sage, salt, and some minced lard; fill the belly of the goose, and sow up the rump or vent, as also the neck; roast it, and being roasted, take out the farsing and put it in a dish, then add to it the gravy of the goose, verjuyce, and pepper, give it a warm on the fire, and serve it with this sauce in a clean dish.
The French sauce for a goose is b.u.t.ter, mustard, sugar, vinegar, and barberries.
_Sauce for a Duck._
Onions slic"t and carrots cut square like dice, boil"d in white-wine, strong broth, some gravy, minced parsley, savory chopped, mace, and b.u.t.ter; being well stewed together, it will serve for divers wild fowls, but most proper for water fowl.
_Sauces for Duck and Mallard in the French fashion._
1. Vinegar and sugar boil"d to a syrrup, with two or three cloves, and cinamon, or cloves only.
2. Oyster liquor, gravy of the fowl, whole onions boil"d in it, nutmeg, and anchove. If lean, fa.r.s.e and lard them.
_Sauces for any kind of roast Sea Fowl, as Swan, Whopper, Crane, Shoveler, Hern, Bittern, or Geese._
Make a gallendine with some grated bread, beaten cinamon, and ginger, a quartern of sugar, a quart of claret wine, a pint of wine vinegar, strain the aforesaid materials and boil them in a skillet with a few whole cloves; in the boiling stir it with a spring of rosemary, add a little red sanders, and boil it as thick as water grewel.
_Green Sauce for Pork, Goslings, Chickens, Lamb, or Kid._