A Sauce for a roasted Pullet or Capon

PERIOD: England, 17th century | SOURCE: The Art of Cookery Refined and Augmented, 1654 | CLASS: Authentic

DESCRIPTION: A wine sauce for poultry

A Sauce for a roasted Pullet or Capon.

When your Pullet is roasted and dished, put a little piece of Butter into the Belly at the end, with a little Claret, a hard yolk of an Egg minced, a Lemmon squeezed into it and Salt; give these one boyle with the Gravie and the Fowle in the dish, then garnish it with Lemmon and serve it up.