English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery

pretty thick, set them into the oven again, and let them stand till they are black; when you serve them up, put them either into cream or custard, with the black side upwards, and set them at an equal distance. 266. _To make_ SAUCE _for tame_ DUCKS. Take the necks and gizzards of your ducks, a scrag of mutton if you have it, and make a little sweet gravy, put to it a few bread-crumbs, a small onion, and a little whole pepper, boil them for half a quarter of an hour, put to them a lump of butter, and if it is not thick enough a little flour, so salt it to your taste. 267. _To make_ SAUCE _for a_ GREEN-GOOSE. Take a little good gravy, a little butter, and a few scalded gooseberries, mix all together, and put it on the disk with your goose. 268. _To make another_ SAUCE _for a_ GREEN-GOOSE. Take the juice of sorrel, a little butter, and a few scalded gooseberries, mix them together, and sweeten it to your taste; you must not let it boil after you put in the sorrel, if you do it will take off the green. You must put this sauce into a bason. 269. _To make_ ALMOND FLUMMERY. Take a pint of stiff jelly made of calf's feet, put to it a jill or better of good cream, and four ounces of almonds, blanch and beat them fine with a little rose-water, then put them to your cream and jelly, let them boil together for half a quarter of an hour, and sweeten it to your taste; strain it through a fine cloth, and keep it stirring till it be quite cold, put it in cups and let it stand all night, loosen it in warm water and turn it out into your dish; so serve it up, and prick it with blanch'd almonds. 270. _To make_ CALF'S FOOT FLUMMERY. Take two calf's feet, when they are dress'd, put two quarts of water to them, boil them over a slow fire till half or better be consumed;