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Updated: May 7, 2025
The boiled Pheasants are generally dressed with Oyster-Sauce, or Egg-Sauce, but the roasted are either larded on the Breast with fine Bacon Fat, or else roasted and strew'd with Crumbs of Bread: these, says the Suffolk Gentleman, who sent me the foregoing Method of ordering the Woodcock and Snipe, should be served with the same Sauces that are used for Partridges.
Skim it carefully, and when it has boiled hard a few minutes, hang the kettle higher, or diminish the fire under it, so as to let it simmer for about twenty-five or thirty minutes. Then drain it, and send it to table, garnished with alternate heaps of grated horseradish and curled parsley, and accompanied by a boat of egg-sauce.
An hour altogether is generally sufficient to boil a pair of fowls, unless they are quite old. Serve them up with egg-sauce in a boat. Young chickens are better for being soaked two hours in skim milk, previous to boiling. You need not stuff them. Boil or stew them, slowly in the same manner as large fowls. Three quarters of an hour will cook them.
The fowl and sausages were cold, and the gravy and the egg-sauce stagnant, before the Captain remembered that they were on the board, and fell to with the assistance of Diogenes, whose united efforts quickly dispatched the banquet.
The young person carved a fowl with the utmost delicacy, and asked so distinctly for egg-sauce, that poor Briggs, before whom that delicious condiment was placed, started, made a great clattering with the ladle, and once more fell back in the most gushing hysterical state. "Had you not better give Miss Briggs a glass of wine?" said the person to Mr. Bowls, the large confidential man. He did so.
Having propped Florence up with cushions on the sofa, which was already wheeled into a warm corner for her greater comfort, the Captain pursued his cooking with extraordinary skill, making hot gravy in a second little saucepan, boiling a handful of potatoes in a third, never forgetting the egg-sauce in the first, and making an impartial round of basting and stirring with the most useful of spoons every minute.
When done, drain it, and cut it into large pieces. Wrap them closely in a fine napkin and send them to table on a large dish, garnished round the edge with hard-boiled eggs, either cut in half, or in circular slices, yolks and whites together. Have ready in a small tureen, egg-sauce made with, drawn butter, thickened with hard-boiled eggs chopped fine.
The Captain had spread the cloth with great care, and was making some egg-sauce in a little saucepan: basting the fowl from time to time during the process with a strong interest, as it turned and browned on a string before the fire.
Do, prithee, dear Allworthy, come and dine with me at the Hercules Pillars: I have bespoke a shoulder of mutton roasted, and a spare-rib of pork, and a fowl and egg-sauce.
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