To Make Sause for Foule (Turkey Gravy)
For turkeys…take gravie (presumably the drippings) & strong broth & leamon, minc’d, & grated bread, a spoonefull or 2 of claret wine & a little butter & if you have an anchovie. Give all a boyle together.
From Martha Washington’s Booke of Cookery
 |
| Servants preparing a Thanksgiving meal. One can only wish! |
Enjoy these links that have some great authentic Colonial Thanksgiving Recipes:
Colonial American Thanksgiving
Create an Authentic New England Thanksgiving
Colonial Boston Thanksgiving
Submitted by Carla Gade
That is one crazy gravy recipe from Martha!
ReplyDeleteSometimes on Sundays, I miss the old Roast Beef and Yorkshire Pudding dinners that my uncle or my grandmother would make at their homes. Based on their English mother (rumor is the French call the English 'the roast beefs')
Yorkshire pudding must be in some of these recipe sources, though we probably won't see it with Fowl. I do look forward to Thursday's Big Bird!
Have a wonderful Thanksgiving with your families, everyone! Yum!
Debra, I too miss the Sunday Roast Beef, and Yorkshire Pudding, with Mashed potatoes, a wonderful sauce of the Au Jus, Red Wine, and Mushrooms. I will have to try the crazy gravy recipe from Martha, if you say it is that good.
DeleteAnchovies? Really? In turkey gravy? Ewwwww!
ReplyDeleteI am with you Pegg, I can not even fathom Anchovies in Turkey gravy.
DeleteBlech!;p
ReplyDeleteI know, yuk! But I hope you check out the links because there are some great recipes there!
ReplyDelete