White Sauce for Fowls

Ingredients

• veal scrag
• 2 blade of mace
• black peppercorns
• 1 anchovy
• 1 head of celery
• 1 bunch sweet herbs
• 1 slice lemon
• 1 quart water
• 1/4 pound butter
• 2 spoonsful pickled mushrooms
• 2 egg yolks
• 1 teacup cream
• nutmeg

Instructions

1. Take a scrag of veal, the necks of fowls, or any bits of mutton or veal you have.
2. Put them in a sauce pan with a blade or two of mace, a few black pepper corns, one anchovy, a head of celery, a bunch of sweet herbs, and a slice of the end of a lemon.
3. Put in a quart of water, cover it close, and let it boil till it is reduced to half a pint; then strain it.
4. Thicken it with a quarter of a pound of butter mixed with flour, and boil it five or six minutes.
5. Put in two spoonsful of pickled mushrooms.
6. Mix the yelks of two eggs with a tea cup full of good cream and a little nutmeg, and put it in the sauce.
7. Keep shaking it over the fire, but don't let it boil.