Sauce for a boiled turkey is a traditional British recipe, based on Hannah Glasse's recipe of 1747, for a classic sauce of onion, thyme, lemon zest, anchovies and butter typically served with boiled turkey. The full recipe is presented here and I hope you enjoy this classic British version of: Sauce for a boiled turkey.
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This is a traditional British recipe redacted from Hannah Glasse's 1747 volume The Art of Cookery Made Plain and Easy, the classic Georgian cookbook.
Sauce for a boiled turkey.
THE beſt ſsauce 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.
Combine the water, mace, onion, thyme, lemon zest and anchovy fillets in a pan. Bring to a boil and cook for 20 minutes with a tight-fitting lid.
Turn into a fine-meshed sieve and press down on the ingredients with the back of a spoon. Melt the butter and whisk into the sauce.
In the meantime fry some small sausages. Arrange your turkey in the centre of a large dish and arrange the sausages around the outside. Garnish with slices of lemons and serve accompanied by the sauce.
