Recipes > Sauces & Spreads > Sauce for Turkey or Chicken

Sauce for Turkey or Chicken


  • 1 spoonful of the best mace
  • liver of the turkey
  • pepper
  • salt
  • yolk of an egg
  • 1/2 pint of oysters
  • white wine
  • butter
  • 4 spoonfuls of good cream
  • lemon-juice or pickled mushrooms


Boil the mace very tender, and also the liver of the turkey, but not too much, which would make it hard; pound the mace with a few drops of the liquor to a very fine pulp; then pound the liver, and put about half of it to the mace, with pepper, salt, and the yolk of an egg, boiled hard, and then dissolved; to this add by degrees the liquor that drains from the turkey, or some other good gravy. Put these liquors to the pulp, and boil them some time; then take the oysters and boil them but a little, and lastly, put in white wine, and butter wrapped in a little flour. Let it boil but a little, lest the wine make the oysters hard; and just at last scald the cream, and add, with a little lemon-juice, or pickled mushrooms will do better.


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The Lady's Own Cookery Book (1844).

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