Roasted Wild Fowl

Ingredients

• a cupful of port wine
• the same quantity of stock
• a shallot
• a bit of mace
• a tablespoonful of butter
• a teaspoonful of flour
• salt and pepper

Method

1. 1

   Roast wild fowl without stuffing.

2. 2

   Baste with hot salted water in which an onion has been cooked.

3. 3

   Toward the end, baste with butter only.

4. 4

   Serve with a sauce made by boiling port wine, stock, shallot, and mace for ten minutes; add butter and flour, then boil and serve.

As published

This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 46. The excerpt below is the record exactly as published.

a cupful of port wine, the same quantity of stock, a shallot and a bit of mace for ten min- utes; add a tablespoonful of butter and a teaspoonful of flour, rubbed together; salt and pepper

Cook this with the app: pantry check, scaling, and the assistant.