Regency Dish: Green Sauce for Ducklings or Green Geese

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Green Sauce for Ducklings or Green Geese PICK green spinach or sorrel wash it and bruise it in a marble mortar and strain the liquor through a tamis cloth To a gill of the juice add a little loaf sugar the yolk of a raw egg and a spoonful of vinegar if spinach juice then put one ounce of fresh butter and whisk all together over a fire till it begins to boil NB Should the sauce be made of spinach juice instead of vinegar there may be put two table spoonfuls of the pulp of gooseberries rubbed through a hair sieve

Recipe, such as it is, appeared in The Art of Cookery Made Easy and Refined
Comprising Ample Directions for Preparing Every Article Requisite for Furnishing the Tables of the Nobleman, Gentleman, and Tradesman (1802).

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