Sauce for Wild Duck made on the Table

Ingredients

• a saltspoonful of salt
• half that quantity of cayenne
• a dessertspoonful of lemon-juice
• a dessertspoonful of pounded sugar
• a dessertspoonful of mushroom ketchup
• two tablespoonfuls of Harvey sauce
• the same quantity of port wine

Method

1. 1

   Mix all ingredients together and pour over the sliced bird without any gravy.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 200. The excerpt below is the record exactly as published.

Sauce for Wild Duck made on the Table.— 1. Score the breast of the bird two or three tunes all the way down, and introduce salt and a little black pepper. Cut a lemon in half, powder over it not quite half a teaspoonful of cayenne pepper, and squeeze both halves ovei' the bird. Add half a teaspoonful of Harvey sauce, and a dessertspoonful of port wine. Mix all with the gravy of the bird, and baste the duck well. [Family Recipe. ] SAUCE FOR WILD DUCK 289 2. Score the breast as above, and let the gravy run out bountifully. Add first two tablespoonfuls of Burgundy, then a dessertspoonful of lemon-juice, and either six drops of Tabasco or a teaspoonful of Chili vinegar. Stir the gravy round with a spoon, and baste the breast of the bird liberally with it, then go on with the carving. [ W yvern. ] 3. Have some gravy in a little saucepan with a spirit- lamp, squeeze in half or all of a lemon according to quantity required, and add a little red wine (port is best), and some cayenne pepper. When warm, pour it over the slices of wild duck on each plate. [Mrs. G. W. Earle. ] A celebrated sauce for Wild Duck is made by mixing together a saltspoonful of salt, half that quantity of cayenne, a dessertspoonful each of lemon-juice, pounded sugar, and mush- room ketchup, with two tablespoonfuls of Harvey sauce and the same quantity of port wine

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