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 butter 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. Butter, verjuyce, and gravy of the chicken, or mutton gravy.
3. Butter 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 butter, and some slices of orange or lemon, and strew thereon some cinamon and sugar.