Recipes > Sauces & Spreads > Sauce for Wild Fowl

Sauce for Wild Fowl


  • 1 gill of claret
  • 1 gill of water
  • some grated bread
  • 3 heads of shallots
  • whole pepper
  • mace
  • grated nutmeg
  • salt
  • butter


Take the claret, water, grated bread, shallots, a little whole pepper, mace, grated nutmeg, and salt; let them stew over the fire, then beat it up with butter, and put it under the wild fowl, which being a little roasted, will afford gravy to mix with this sauce.


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The Virginia Housewife (1860).

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