Sauce for Wildfowl
- 1 glass of port wine
- 1 tablespoonful of Leamington sauce
- 1 tablespoonful of mushroom ketchup
- 1 tablespoonful of lemon-juice
- 1 slice of lemon-peel
- 1 large shalot cut in slices
- 1 blade of mace
- cayenne to taste
Put all the ingredients into a stewpan, set it over the fire, and let it simmer for about 5 minutes; then strain and serve the sauce in a tureen.
Time: 5 minutes.
The Book of Household Management (1861).
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