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Goose, Cold Sauce For

Put two ounces of green sage-leaves into a jar, with one ounce of thin lemon-rind, a minced shallot, a tea-spoonful of salt, a salt-spoonful of cayenne pepper, and a pint of claret. Soak for a fortnight, then pour off the clear liquid, and serve in a tureen, or boil half a cupful in half a pint of good gravy. If not wanted for immediate use, this sauce may be kept in a bottle closely corked. Probable cost, 2d., exclusive of the wine. Sufficient for one pint of sauce.