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John and Henry Locke cookery archive, item 1, 1852
Page 48
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Lemon Sauce for Boiled Poultry Cut the rind of a lemon in slices take out the kernels & cut the other part in square bits. scald the liver of the poultry chop it fine. mix it with the lemon and melted butter. Boil well and serve in Boats. _____ Sauce for wild ducks, Teal, & c Put half a pint of veal stock, half a pint of port wine, the juice of two Seville oranges, pepper & salt with a spoonfull of Red Jelly boil well. _____ Sweet Sauce for Game, Venison, & C a bottle of port wine and a large pot of Red Jelly put in a pan & made hot, a little stock may be added, but it is not usual.
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Lemon Sauce for Boiled Poultry Cut the rind of a lemon in slices take out the kernels & cut the other part in square bits. scald the liver of the poultry chop it fine. mix it with the lemon and melted butter. Boil well and serve in Boats. _____ Sauce for wild ducks, Teal, & c Put half a pint of veal stock, half a pint of port wine, the juice of two Seville oranges, pepper & salt with a spoonfull of Red Jelly boil well. _____ Sweet Sauce for Game, Venison, & C a bottle of port wine and a large pot of Red Jelly put in a pan & made hot, a little stock may be added, but it is not usual.
Szathmary Culinary Manuscripts and Cookbooks
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