Recipes > Sauces & Spreads > Sauce for Wildfowl

Sauce for Wildfowl

Ingredients

  • 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

Instructions

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.

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Source

The Book of Household Management (1861).


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