Sultana Sauce.
Put a pint of cullis into a stewpan with a glass of white wine, two slices of peeled lemons, two cloves, a clove of garlic, half a laurel-leaf, parsley, scallions, onions, and turnip. Boil it an hour and a half over a slow fire, reducing it to a creamy consistency; strain it very carefully through a sieve, and then add a little salt, the yolk of an egg boiled hard and chopped, and a little boiled parsley shred fine.
This sauce is very good with poultry.