Sauce for Wild Fowl

Take one shallot chopped, salt, cayenne, mace, a glass of port or
claret, one tablespoonful of Worcestershire sauce, one tablespoonful
of mushroom catsup, the rind of one-half lime and one tablespoonful of
lime juice. Boil these ingredients for five minutes. Strain the liquor
and add to any gravy.

SAUCE FOR SUET PUDDING. SAUCE HOLLANDAISE facebooktwittergoogle_plusredditpinterestlinkedinmail