Wild Fowl Sauce

Ingredients

• a quarter of a pint of port wine
• the same quantity of meat gravy
• two or three shallots
• a bit of mace
• pepper to your taste
• salt to your taste
• a dash of cayenne
• the juice of half a lemon
• butter rolled in flour

Method

1. 1

   Put into a saucepan a quarter of a pint of port wine, the same quantity of meat gravy, two or three shallots, a bit of mace, pepper and salt to your taste, and a dash of cayenne.

2. 2

   Let it simmer for ten minutes, then squeeze in the juice of half a lemon, and thicken it with butter rolled in flour.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2288. The excerpt below is the record exactly as published.

a quarter of a pint of port wine, the same quantity of meat gravy, two or three shallots, a bit of mace, pepper and salt to your taste, and a dash of cayenne. Let it simmer ten minutes, then squeeze into it the juice of half a lemon, and thicken it with butter rolled in flour. Wild Fowl, Salmi of.— Cut ofE the legs, wings, breast, and rump of the wild goose, duck, widgeon, or teal, and put them by for the salmi. The head, neck, back, and giblets, if they are preserved, constitute the parings. Cut four shallots into several pieces, and put them into a stewpan with a shoe of lean ham, a few bits of carrot, some parsley-roots, a sprig of thj-me and a bay-leaf tied together, a little bit of mace, four grains of allspice, and a bit of butter. Let the whole fry until the ham has become a httle coloured ; then dredge in a third of a spoonful of flour, and continue to fry until the flour is brown ; but be careful that the other ingredients do not burn. Now put in a large glass of red wine and double that quantity of veal gravy, together with the parings of the wild fowl. Season with pepper and salt, and let the whole simmer gently during an hour and a half. Then strain the gravy through a hair-sieve over the meat for the sahni, which must be ready in another stewpan. Stand this near the fire to warm up, but be careful it does not boil ; the least ebullition would be fatal to the dish. Give it a dash of cayenne pepper. When about to dish it up, squeeze in the juiee of half a lemon. Wild Fowl, Sauce for {see Orange Sauce for Ducks and WUd Fowl). Wild Fowl, Sauces for.— No. i. Mix the jmce of half a lemon with a glassful of port or ciaret, three shallots sliced, a table-spoonful of Harvey, and a pinch of cayenne. Stir the sauce over the fire for five minutes, and strain it into a tureen: serve very hot. No. 2. Put into a tureen a tea-spoonful of essence of an- chovies, a tea-spoonful of mixed mustard, a table- spoonful of ketchup, a glassful of claret, and a pinch of cayenne ; mix thoroughly, and serve. No. 3. Slice three shallots, and put them into a small saucepan with two table-spoonfuls of clear gravy, two table-spoonfuls of vinegar, and six peppercorns. Simmer the liquor till it is strong and good, strain it, add a little salt, and serve hot or cold. No. 4. Put a tea-cupful of gravy into a saucepan with a shallot or small onion finely minced, an inch of thin lemon-rind, a table-spoonful of lemon-juice, and a pinch of cayenne. Simmer for ten minutes, strain the gravy, add a wine-glassful of port or claret, and serve very hot. A table-spoonful of Har^-ey's sauce or of mushroom ketchup may be added if approved. (Sec also Orange Sauce for Ducks and Wild Fowl.) WUd Fowl, Truffled Saut^ of.— Cut up the raw birds, and put the heads, necks, and giblets into a stewpan with a bit of lean ham, a sheep's melt, four shallots, half a dozen mush- rooms chopped fine, the parings of two or three ounces of truffles, a bunch of herbs consisting of parsley-root, one bay-leaf, and a very small sprig of thyme, a little bit of mace, four grains of allspice, and a small lump of butter. Lot these all fry together until the ham is brown ; after whieh pour in haK a pint of port wine and half that quantity of broth. Stew and reduce this during two hours ; then season and strain it. Now put the limbs of the birds into a stewpan with a pretty large lump of fresh butter ; let them fry a short time, and dredge into them half a table-spoonful of fiour. When the meat is seized on all sides, but without being of a deep brown, pour the sauce into it, adding at the same time the truffles cut into slices, the parings of which were put into the sauce. Let the whole simmer very gently during ten minutes, then squeeze in the juice of half a lemon

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