Sauce for boiled Turkey or Fowl
- 1 anchovy
- 1/4 pint of water
- 1 blade of mace
- some peppercorns
- 2 spoonfuls of cream
Take the anchovy, boil it in the water; put to it the mace and peppercorns; strain it off; then put to it the cream, with butter and flour.
The Lady's Own Cookery Book (1844).
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