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Orange Gravy for Teal, Widgeons, Snipes, Woodcock, Etc

Put half a pint of veal gravy into a saucepan with an onion cut into small pieces, half a dozen leaves of basil, the rind of half a small Seville orange, and, if the flavour is liked, a little lemon-rind also. Simmer the gravy gently for ten or fifteen minutes. Strain it, and add to it the juice of the orange, half a tea-spoonful of salt, half a tea-spoonful of pepper, a pinch of cayenne, and a glassful of claret. Bring the sauce to the point of boiling, and serve very hot in a tureen. Probable cost, 8d., exclusive of the claret. Sufficient for five or six persons.