The accomplisht cook: or, The art & mystery of cookery

almost boil'd, put in the juyce of two or three oranges, slices of a lemon and orange, with lemon-peel shred small. 2. Beaten butter with juice of lemon or orange, white or claret wine. 3. Gravy and claret wine boil'd with a piece of an onion, nutmeg, and salt, serve it with the slices of orange or lemons, or the juyce in the sauce. 4. Or with oyster-liquor, an anchove or two, nutmeg, and gravy, and rub the dish with a clove of garlick. 5. Take the yolks of hard eggs and lemon peel, mince them very small, and stew them in white-wine, salt, and the gravy of the fowl. _Several Sauces for roast Chickens._ 1. Gravy, and the juyce or slices of orange. 2. Butter, verjuyce, and gravy of the chicken, or mutton gravy. 3. Butter and vinegar boil'd together, put to it a little sugar, then make thin sops of bread, lay the roast chicken on them, and serve them up hot. 4. Take sorrel, wash and stamp it, then have thin slices of manchet, put them in a dish with some vinegar, strained sorrel, sugar, some gravy, beaten cinamon, beaten butter, and some slices of orange or lemon, and strew thereon some cinamon and sugar. 5. Take slic't oranges, and put to them a little white wine, rose-water, beaten mace, ginger, some sugar, and butter; set them on a chafing dish of coals and stew them; then have some slices of manchet round the dish finely carved, and lay the chickens being roasted on the sauce. 6. Slic't onions, claret wine, gravy, and salt boil'd up. _Sauces for roast Pigeons or Doves._ 1. Gravy and juyce of orange. 2. Boil'd parsley minced, and put amongst some butter and vinegar beaten up thick. 3. Gravy, claret wine, and an onion stewed together, with a little salt. 4. Vine-leaves roasted with the Pigeons minced and put in claret-wine and salt, boil'd together, some butter and gravy. 5. Sweet butter and juyce of orange beat together, and made thick. 6. Minced onions boil'd in claret wine almost dry, then put