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Gravy for Goose or Duck

Put a piece of butter the size of a small egg into a saucepan, and fry in it, until lightly browned, two onions, sliced, and half a tea-spoonful of powdered sage. Add a cupful of good brown gravy, a grain of cayenne, half a tea-spoonful of pepper, and a pinch of salt, if the gravy has not been already seasoned. Simmer gently for a quarter of an hour, then strain, return the liquid to the saucepan, and add a tea-spoonful of mixed mustard, and a wine-glassful of port or claret. Make the gravy as hot as possible, without boiling, after the wine is added. Time, altogether, about half an hour. Probable cost, exclusive of the wine, 3d. Sufficient for half a pint of gravy.