Recipe Manuscript

Sauce For A Roasted Turkey Or Fowl

Name: Sauce For A Roasted Turkey Or Fowl
Prep time: PTPT7M
Cook time: PTPT10M
Yield: 2
Cuisine: European
Ingredients: 1 turkey liver (about 50 g), or 2 large eggs (approx. 120 g total, if liver unavailable); 1–2 tablespoons (15–30 mL) mushroom ketchup (sub: mushroom soy sauce or Worcester sauce); 50 grams unsalted butter; 2 tablespoons (30 mL) double cream; Salt and pepper, to taste (optional)

1720

From the treasured pages of Cookbook of 1720

Unknown Author

Culinary Enlightenment (1700 - 1800)European Beginner Dinner Lunch Other

Original Recipe • 1720

Original Manuscript(circa Culinary Enlightenment, 1700 - 1800)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Sauce For A Roasted Turkey Or Fowl

"Boyle ye turkeys liver or two eges till ye are very hard put ye eges in cold water, yn grater ye yolks of ye eges or ye liver or bruse or mix them well together with ye back of a spoon, put catchup to it then melt a sausepan of butterr or put all together stiring it well about, add a little cream to ye butterr"

Note on the Original Text

Recipes from this period were written in a brief, almost shorthand style. They assume the cook's familiarity with common ingredients and methods—there are no timings or precise measurements, and actions like 'put in cold water' refer to common kitchen practices of the day. Spelling reflects early 18th-century English ('ye' for 'the', 'bruse' for 'bruise', and 'eges' for 'eggs'), and punctuation was often absent or inconsistent. Ingredients like 'catchup' refer not to the tomato variety but to mushroom ketchup, a popular British condiment of the era.

Modern Kitchen Interpretation

Recipe's Origin

Cookbook of 1720 - Click to view recipe in book

Title

Cookbook of 1720 (1720)

You can also click the book image above to peruse the original tome

Writer

Unknown

Era

1720

Publisher

Unknown

Background

Step back to the early 18th century and discover a delightful treasury of recipes and culinary secrets, where traditional flavors meet timeless technique—a feast for curious cooks and history lovers alike.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe dates from around 1720 in England, a time when sauces for roasted meats were often a luxurious feature at the table, with creamy textures and savory, umami notes from ingredients like mushroom ketchup. The use of offal, such as the liver, was common in early 18th-century kitchens, ensuring no part of the bird went to waste. Mushroom ketchup was a quintessential umami seasoning before the invention of Worcestershire sauce, revealing early English tastes for savory flavors long before 'umami' was a commonly known term.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Historically, this sauce would be prepared with a small saucepan or skillet—often made of copper or pewter—heated over an open hearth or a small coal fire. A grater or the back of a large wooden spoon would be used to mash the yolks or liver to a fine consistency. A strong arm and a steady hand were necessary for the stirring and emulsifying, as kitchen gadgets and mixers were centuries in the future.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

7 mins

Cook Time

10 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

1 turkey liver (about 2 oz), or 2 large eggs (approx. 4 oz total, if liver unavailable)
1–2 tablespoons (0.5–1 fl oz) mushroom ketchup (sub: mushroom soy sauce or Worcester sauce)
3 1/2 tablespoons (1/2 stick, 2 oz) unsalted butter
2 tablespoons (1 fl oz) double cream
Salt and pepper, to taste (optional)

Instructions

Begin by boiling the turkey's liver (or, if unavailable, two large eggs) until they are firm—about 10 minutes for eggs, slightly less for a liver.
Cool the eggs in cold water, then peel.
Grate the cooked yolks or finely mash the liver with the back of a spoon, blending them to a smooth paste.
Add about 1–2 tablespoons of mushroom ketchup or a modern mushroom soy sauce as a substitute.
In a small saucepan, melt 3 1/2 tablespoons (1/2 stick) of butter over low heat, then add the egg or liver mixture, stirring continuously.
Add a splash (about 2 tablespoons) of double cream to the saucepan, and keep stirring until the sauce is heated through and smooth.
Season lightly with salt and pepper if desired.
Serve warm as an accompaniment to roast turkey or fowl.

Estimated Calories

170 per serving

Cooking Estimates

It takes about 10 minutes to boil the eggs or liver, and a few minutes to prepare the other ingredients. This recipe makes about 2 servings and each serving has around 170 calories.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.