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Susan Gilbert's late nineteenth century British cookery manuscript
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To Make Mock Oyster Sauce for either Turkeys or Fowls boiled. Take a 1/4 pint of water an anchovy, a blade or two of mace a piece of lemon peel, and 5 or 6 whole pepper corns, boil these together then strain them, add as much butter with a little flour as will do for sauce, let it boil. lay sauges round the Turkey or Fowls and garnish with lemon. Mrs. G Syllabubs Take 1 Tea cup of Rum a Tea - cup of Sherry 2 Lemons 1 Pint of cream sweeten to your taste. Mrs. G.
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To Make Mock Oyster Sauce for either Turkeys or Fowls boiled. Take a 1/4 pint of water an anchovy, a blade or two of mace a piece of lemon peel, and 5 or 6 whole pepper corns, boil these together then strain them, add as much butter with a little flour as will do for sauce, let it boil. lay sauges round the Turkey or Fowls and garnish with lemon. Mrs. G Syllabubs Take 1 Tea cup of Rum a Tea - cup of Sherry 2 Lemons 1 Pint of cream sweeten to your taste. Mrs. G.
Szathmary Culinary Manuscripts and Cookbooks
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