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Shikaree Sauce, for Ducks and Wild Fowl

Mix a tea-spoonful of cayenne with a table-spoonful of powdered white sugar. Put the mixture into a small saucepan, and pour over it two glassfuls of mushroom ketchup, two glassfuls of claret, and the strained juice of a large fresh lemon. Stir the liquor over the fire till the sugar is dissolved and it is quite hot. Serve immediately. Sufficient for six or eight persons.