Sauce For Wild Ducks
From The 3-6-5 cook book, for use 365 days in the year (1899).
Source and licence
From The 3-6-5 cook book, for use 365 days in the year (1899), printed page 99, digitised by the Internet Archive: https://archive.org/details/365cookbookforus00pech
Read the original not stated by archive.org
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
- One tablespoonful of Harvey sauce
- one tablespoonful of Worcestershire sauce
- one tablespoonful of mushroom sauce
- one tablespoonful of port wine
- one teaspoonful of currant jelly
- one teaspoonful of lemon juice
- one-half cup of stock
- one tablespoonful of flour
- one half a lemon
Method
- One tablespoonful of Harvey sauce, one tablespoonful of Worcestershire sauce, one tablespoonful of mushroom sauce, one tablespoonful of port wine, one teaspoonful of currant jelly, one teaspoonful of lemon juice, the grated rind of one half a lemon.
- Let these boil together, then add one-half cup of stock and one tablespoonful of flour to thicken.