Savoury Jelly for a Turkey.
Spread some slices of veal and ham in the bottom of a stewpan, with a carrot and turnip, and two or three onions. Stew upon a slow fire till the liquor is of as deep a brown as you wish. Add pepper, mace, a very little isinglass, and salt to your taste. Boil ten minutes; strain through a French strainer; skim off all the fat; put in the whites of three eggs, and pass all through a strainer till it is quite clear.
Sauce for Turkey or Chicken.
Boil a spoonful of the best mace very tender, and also the liver of the turkey, but not too much, which would make it hard; pound the mace with a few drops of the liquor to a very fine pulp; then pound the liver, and put about half of it to the mace, with pepper, salt, and the yolk of an egg, boiled hard, and then dissolved; to this add by degrees the liquor that drains from the turkey, or some other good gravy. Put these liquors to the pulp, and boil them some time; then take half a pint of oysters and boil them but a little, and lastly, put in white wine, and butter wrapped in a little flour. Let it boil but a little, lest the wine make the oysters hard; and just at last scald four spoonfuls of good cream, and add, with a little lemon-juice, or pickled mushrooms will do better.
Sauce for boiled Turkey or Fowl.
Take an anchovy, boil it in a quarter of a pint of water; put to it a blade of mace and some peppercorns; strain it off; then put to it two spoonfuls of cream, with butter and flour.
Venison Sauce.
Take vinegar, water, and claret, of each a glassful, an onion stuck with cloves, salt, anchovies, pepper and cloves, of each a spoonful; boil all these together, and strain through a sieve.