Home › Sauces › Wild-Fowl Sauce

Wild-Fowl Sauce

The following exquisite sauce is applicable to all wild fowl : Take one saltspoon of salt, half to two-thirds saltspoon of cayenne, one dessertspoonful of lemon juice, one dessertspoonful of powdered sugar, two dessertspoonfuls of Harvey sauce, three dessertspoons of port wine, well mixed and heated; score the bird and pour the sauce over it.