Orange Gravy Sauce, for Game and Wild Fowl.
Put into a pint of clear good veal broth, an onion, twelve leaves of basil, a large piece of orange or lemon peel, and boil it slowly ten minutes; then strain, and put it back into the saucepan, with the juice of a Seville orange or a lemon, ½ a tea-spoonful of salt, the same of pepper, and a wine-glass of Port. Serve quite hot. Add cayenne, unless it be the practice to introduce it into cuts in the breast of the birds, at table.
Relishing Sauce for Goose, Duck, or Pork.
Steep 2 oz. of fresh sage leaves, 1 oz. lemon peel, 1 oz. minced eschalot, the same of salt, ½ a drachm of cayenne and of citric acid, in a pint of claret, a fortnight; shake it well every day. Let it stand 24 hours, to settle, then strain into a clean bottle, and cork it close. A table-spoonful to ¼ pint gravy or melted butter, heat it up, and serve quite hot.—Another, to make at once: stir a tea-spoonful of mustard, ½ tea-spoonful of salt, a little cayenne, and a wine-glass of Port or claret, into a ¼ pint of good melted butter or gravy.—Or: the mixture may be heated by itself and poured into the goose, by a slit made in the apron, just before you serve it.
Sauce Robert, for Broils of every kind.
Put 1 oz. butter into a saucepan, with half a large onion, minced very fine; shake the saucepan frequently, or stir the butter with a wooden spoon, till the onion be of a light brown. Rub a table-spoonful of browned flour smooth, into a little broth or water, add salt and pepper, a table-spoonful of Port wine, and of mushroom catsup, and put this with ½ pint more of broth or water into the saucepan with the onions; boil it, add a tea-spoonful of made mustard, the juice of ½ a lemon, and two tea-spoonsful of any flavouring vinegar you like. Another Grill Sauce is: To ½ pint of clear drawn gravy, add 1 oz. butter, rubbed smooth in flour, a table-spoonful of mushroom catsup, 2 tea-spoonsful of lemon juice, 1½ tea-spoonful of made mustard, the same of capers, 1 tea-spoonful of essence of cayenne, ½ a one of black peppers, and 1 of chili vinegar; simmer it a
