Sauce for Winged Game

Ingredients

• a quarter of a pint of the gravy
• a clove of garlic
• a few peppercorns
• a dessert-spoonful of lemon-juice
• a tea-spoonful of salad-oil
• the thin rind of a quarter of a Seville orange

Method

1. 1

   Boil the gravy with garlic, peppercorns, lemon-juice, salad-oil, and orange rind until pleasantly flavoured.

2. 2

   Skim and strain, add a glassful of wine and salt to taste, and serve.

3. 3

   Time to boil the gravy is about a quarter of an hour.

4. 4

   Sufficient for six or seven persons.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2321. The excerpt below is the record exactly as published.

a quarter of a pint of the gravy wliich runs from the birds, put it into a saucepan, with a clove of garlic, a few peppercorns, a dessert-spoonful of lemon-juice, a tea-spoonful of salad-oil, and the thin rind of a quarter of a Seville orange

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