Recipes > Sauces & Spreads > Sauce for Wildfowl

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.


Print recipe/article only


The Book of Household Management (1861).

comments powered by Disqus