5. Take slic’t oranges, and put to them a little white wine, rose-water, beaten mace, ginger, some sugar, and butter; set them on a chafing dish of coals and stew them; then have some slices of manchet round the dish finely
carved, and lay the chickens being roasted on the sauce.
6. Slic’t onions, claret wine, gravy, and salt boil’d up.
[ Sauces for roast Pigeons or Doves.]
1. Gravy and juyce of orange.
2. Boil’d parsley minced, and put amongst some butter and vinegar beaten up thick.
3. Gravy, claret wine, and an onion stewed together, with a little salt.
4. Vine-leaves roasted with the Pigeons minced and put in claret-wine and salt, boil’d together, some butter and gravy.
5. Sweet butter and juyce of orange beat together, and made thick.
6. Minced onions boil’d in claret wine almost dry, then put to it nutmeg, sugar, gravy of the fowl, and a little pepper.