The Art of Cookery.
To boil fowls and house-lamb.
FOWLS and house-lamb boil in a pot by themselves in a good deal of water, and if any scum arifes take it off. They wilt be both fwceter and whiter than if boiled in a cloth. A little chicken will be done in fifteen minutes, a large chicken. in twenty minutes, a good fowl in half an hour, a little turkey or goose in an hour, and a large turkey in an hour and a half.
Sauce for a boiled turky.
THE best sauce to a boiled turkey is this: take a little water or mutton gravy, if you have it, a blade of mace, an onion, a little bit of thyme, a little bit of lemon-peel, and an anchovy; boil all these together, strain them through a sieve, melt some butter and add to them, fry a few sausages and lay round the dish. Garnish your dish with lemon.
Sauce for a boiled goose.
SAUCE for a boiled goose must be either onions or cabbage, first boiled, and then stewed in butter for five minutes.
Sauce for boiled ducks or rabbits.
TO boiled ducks or rabbits, you mud pour boiled onions over them, which do thus: take the onions, peel them, and boil them in a great deal of water; shift your water, then let them boil about two hours, take them up and thiow them into a cullender to drain, then with a knife chop them on a board; put them into a sauce-pan, just shake a little flour over them, put in a little milk or cream, with a good piece of butter; set them over the fire, and when the butter is melted they ara enough. But if you would have onion sauce in half an hour, take your onions, peel them, and cut them in thin slices, put them into milk and water, and when the water boils they will be done in twenty minutes then throw them into a cullender to drain, and chop them and put them into a saucepan; shake in a little flour, with a little cream if you have it, and a good piece of butter; stir all together over the fire till the butter is melted, and they will be very fine. This sauce is very good with roast mutton, and it is the best way of boiling onions.
