Sauce for Cold Boiled Fowl

Name: Sauce for Cold Boiled Fowl
Ingredients: 1 pint New Milk; 2 oz. Butter; The Yolks of 2 Eggs; 2 oz. Maizena; A little Salt; A pinch of Cayenne; A few strips of Lemon-Peel

From Hilda's "where is it?" of recipes, 1891

It should lie on it without dropping off.

Presented as published in 1891. 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 Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 72. The excerpt below is the record exactly as published.

SAUCE FOR COLD BOILED FOWL. (Mrs. Spence's Recipe.) Ingredients. 1 pint New MiUc A little Salt. 2 oz. Butter. A pinch of Cayenne. The Yolks of 2 Eggs. A few strips of Lemon-Peel, and 2 oz. Maizena

Cook this with the app: pantry check, scaling, and the assistant.