Sauce, Lemon, for Boiled Fowls
From Consult me, 1902
Serves 2
Mix a little white gravy with the cream before serving.
Presented as published in 1902. 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 Consult me (1902) by Robert Kemp Philp, page 438. The excerpt below is the record exactly as published.
SAUCE, Lemon, for Boiled Fowls. — Put the peel of a small lemon, cut very thin, into a pint of sweet rich cream, with a sprig of lemon- thyme, and ten white pepper-corns. Simmer gently, till it tastes well of the lemon ; then strain it, and thicken it with a quarter of a pound of butter, and a dessert-spoonful of flour
Cook this with the app: pantry check, scaling, and the assistant.