[ Sauces for Duck and Mallard in the French fashion.]
1. Vinegar and sugar boil’d to a syrrup, with two or three cloves, and cinamon, or cloves only.
2. Oyster liquor, gravy of the fowl, whole onions boil’d in it, nutmeg, and anchove. If lean, farse and lard them.
[ Sauces for any kind of roast Sea Fowl, as Swan, Whopper, Crane, Shoveler, Hern, Bittern, or Geese.]
Make a gallendine with some grated bread, beaten cinamon, and ginger, a quartern of sugar, a quart of claret wine, a pint of wine vinegar, strain the aforesaid materials and boil them in a skillet with a few whole cloves; in the boiling stir it with a spring of rosemary, add a little red sanders, and boil it as thick as water grewel.
[ Green Sauce for Pork, Goslings, Chickens, Lamb, or Kid.]
Stamp sorrel with white-bread and pared pipkins in a stone or wooden mortar, put sugar to it, and wine vinegar, then strain it thorow a fine cloth, pretty thick, dish it in saucers, and scrape sugar on it.
[ Otherways.]
Mince sorrel and sage, and stamp them with bread, the yolks of hard eggs, pepper, salt, and vinegar, but no sugar at all.