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Christopher North's Sauce for Meat or Gravy

Put a dessert-spoonful of sifted loaf-sugar, a salt-spoonful of salt, and a heaped salt-spoonful of cayenne pepper into a jar. Mix them thoroughly, then add to them very gradually two table-spoonfuls of Harvey's sauce, a dessert-spoonful of mushroom ketchup, a table-spoonful of fresh lemon-juice strained, and a glass of port. Place the jar in a saucepan of boiling water, and let it remain until quite hot, but do not let it boil. If bottled when it is made, it will keep good for several days. It may be used for ducks, geese, pork, or any broil. If the flavour of cayenne is liked, the quantities may be doubled. The sauce should be made the night before it is used. Time to heat, about a quarter of an hour. Probable cost, 6d., for this quantity. Sufficient for a quarter of a pint of sauce.