Add two teaspoonful of port wine, and the juice of half a lemon to half a pint of the gravy sauce for poultry, No 329.

Orange Gravy Sauce, for Wild Ducks.

Gravy Sauce, For Game

Set on a saucepan with half a pint of veal gravy, No. 192, half a dozen leaves of basil, and an onion; let it boil up two or three times, and strain it off. Put to the clear gravy the juice of a very fine Seville orange, or two lemons, half a teaspoonful of salt, the same of pepper, and a glass of red wine; send it up hot.

Observations

This is an excellent sauce for widgeon, teal, and all kinds of wild water-fowl. The common way of gashing the breast, and squeezing in an orange, cools and hardens the flesh, and compels every one to eat duck that way: those who have the true taste for wild-fowl eat them very little done, and without any sauce. Gravies should always be sent up in a boat; they keep hot longer, and it leaves it to the choice of the company to partake of it or not, as they like; and for those who choose it, there is no way of having the flavour of the pepper and orange so well, and with so little hurt to the flesh of the fowl.

Woodcock Sauce

When the woodcocks are roasted take out the guts and livers, bruise them to a mash with a spoon, press it through your sieve, and sprinkle on them a little pepper and salt, add two large spoonsful of good gravy, and a small piece of butter rolled in flour; boil up together.

Pour it into a hot dish, cut up the woodcocks in it, and send them to table.