Lemon Sauce, for Fowls, White
From Cassell's dictionary of cookery, 1892
Serves 2
Let the sauce cool slightly before adding lemon juice.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 835. The excerpt below is the record exactly as published.
Lemon Sauce, for Fowls, White. — Take about half a pint of white stock (or, failing this, boil the trimmings of the fowls with a little water), put it into a saucepan with the thin rind of a lemon, six white peppercorns, half a blade of mace, pounded, a quarter of a grated nutmeg, a small tea-spoonful of salt, and a bunch of parsley. .Simmer gently for twenty minutes. Strain the sauce, add half a pint of good cream or milk, thicken with a dessert-spoonful of flour
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