To make Sauce for a Goose

The Experienced English house-keeper – Elizabeth Raffald

Pare, core, and slice your Apples, put them in a Sauce Pan, with as much Water as will keep them from burning, set them over a very slow Fire, keep them close covered till they are all of a Pulp, then put in a Lump of Butter, and Sugar to your taste, beat them well, and send them to the Table in a China Bason

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