Sauce for Wild Fowl

Ingredients

• a proper quantity of veal gravy
• a little of the liquor
• some pepper
• some salt
• the juice of two Seville oranges
• a little red wine

Method

1. 1

   Combine veal gravy with liquor, pepper, salt, orange juice, and red wine.

2. 2

   Let the wine boil in the gravy.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 187. The excerpt below is the record exactly as published.

some salt ; set these on a rather brisk tire. In the meanwhile, pound the yolks of twelve hard-boiled eggs to a paste, which put to the above and stir them in till the butter is entirely melted ; then pour in, by degrees, a quart of cream. Set the sauce- pan again on the hre for half an hour, stirring all the time ; if it be too thick, add more cream or milk. "When suf- ficiently done, strain it through a tanmiy. 54. Salmi. Chop up small trimmings of the roast game intended for the salmi, and put these mto a small stew-pan, with a ba}^- leaf, and thyme, and a teaspoonful of salad oil. Fry the whole of a light-brown colour, and then add a glass of white wine and half a pint of brown sauce ; boil gently on the corner of the stove for ten minutes ; remove the srrease and scum, and strain into a small stew-pan for use. 55. Sauce for Fillet a la Godard. Mix a tablespoonful of flour with some butter j moisten with good gravy. Let it boil, and add some forcemeat-balls, mushrooms steeped in butter, truffles cut in thin slices, some morels, some sweetbreads cut up, a little cayenne pepper, and a pinch of white powdered sugar. Let all these ingredients boil for two minutes, then add a drop of Madeira and the juice of a lemon. When the flllet is roasted, put the gravy and the SAUCES. 345 butter into the sauce. You must also put the fillet into it, if it has to be kept hot ; in this case, however, be careful not to let it boil. 56. Sauce for Fillets of Wild Duck. Two teaspoonfuls of currant jelly, a glass of port, with the rind and juice of a Seville orange, cayenne pepper, and a teaspoonful of made mustard ; give it a boil, stirring all the time ; take out the peel of the orange, and pour the sauce hot over the fillets. 57. Sauce for Wild Fowl. Take a proper quantity of veal gravy, and put to it a little of the liquor, with some pepper and salt ; squeeze in the juice of two Seville oranges, add a little red wine

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