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✪ Wild Fowl Salmi, 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, and serve up on a very hot dish.
Wilhelm's Cherry Sauce (a German
recipe). — Having bruised three pints of cherries
in a small mortar, boil them with a pint of
wine and water; strain them through a sieve,
and again boil with lemon-peel, sugar, cinna-
mon, and bruised cloves. Add a level spoonful
of potato-flour or starch previously mixed
smooth with a little cold water, and continue
stirring till the sauce is made. This sauce is
well suited for puddings and cold things. We
might have removed the stones and boiled them
in their unbroken state, then stirring in peach-
water and half a spoonful of potato-flour. ✪ Wilhelm's Cherry Sauce
Page 2289 · 4 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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 juice of half a lemon.
Wild Fowl, Sauce for {see Orange Sauce for Ducks and WUd Fowl).
Wild Fowl, Sauces for.— No. i. Mix
the juice 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 anchovies, a tea-spoonful of mixed mustard, a tablespoonful 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 Harvey'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 mushrooms 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, and serve up on a very hot dish.
Wilhelm's Cherry Sauce (a German recipe). — Having bruised three pints of cherries in a small mortar, boil them with a pint of wine and water; strain them through a sieve, and again boil with lemon-peel, sugar, cinnamon, and bruised cloves. Add a level spoonful of potato-flour or starch previously mixed smooth with a little cold water, and continue stirring till the sauce is made. This sauce is well suited for puddings and cold things. We might have removed the stones and boiled them in their unbroken state, then stirring in peachwater and half a spoonful of potato-flour.
Records on this page
Wild Fowl SauceWild Fowl SalmiWild Fowl Truffled SautéWilhelm's Cherry Sauce