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Susan Gilbert's late nineteenth century British cookery manuscript

Page 36

Sauce for Boiled Chickens
Boil the necks, livers and gizzards in water and when they are enough strain off the gravy and put a spoonful of oyster liquor, or mushroom sauce to it, [braid?] the liver, mix a little gravy and rub them through a sieve, with the back of a spoon, and then add a spoonful of cream a little lemon and peel grated, thicken it with butter and flour, let your sauce be no thicker than cream, pour it upon your chickens. garnish you dish with sippd mushrooms and slices of lemon. Mrs G
White Sauce for Fowls
Take a little strong veal gravy, with a little white pepper, mace and salt boiled in it, have it clear from any skin or fat, as much cream with a little flour mix in it, a little Mountain Wine to your liking, boil it up gently for 5 minutes, then strain it over your Fowls or have it in boats. Mrs G

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Sauce for Boiled Chickens Boil the necks, livers and gizzards in water and when they are enough strain off the gravy and put a spoonful of oyster liquor, or mushroom sauce to it, [braid?] the liver, mix a little gravy and rub them through a sieve, with the back of a spoon, and then add a spoonful of cream a little lemon and peel grated, thicken it with butter and flour, let your sauce be no thicker than cream, pour it upon your chickens. garnish you dish with sippd mushrooms and slices of lemon. Mrs G White Sauce for Fowls Take a little strong veal gravy, with a little white pepper, mace and salt boiled in it, have it clear from any skin or fat, as much cream with a little flour mix in it, a little Mountain Wine to your liking, boil it up gently for 5 minutes, then strain it over your Fowls or have it in boats. Mrs G