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Teal, Gravy For

Clean the giblets and put them into a stewpan with a pound of lean beef cut small, or instead of it a table-spoonful of Bovril, a moderate-sized onion chopped small, half a teaspoonful of sugar browning, two or three peppercorns, three cloves, a blade of mace, a sprig of parsley, three inches of thin lemon-rind, and a pint and a half of lukewarm water. Cover the saucepan closely, and let its contents simmer gently until the liquor is good, then strain and cool it, and skim off the fat. Put the gravy back into the saucepan with a dessert-spoonful of mushroom ketchup, a table-spoonful of port, and a little salt. Boil up once more, and serve. Or put half a pint of good gravy into a sauce-pan with a small onion finely minced and a roll of orange-or lemon-peel. Let the sauce boil a few minutes, then strain it, season with salt and cayenne, and add the juice of a lemon or Seville orange. Simmer a few minutes longer; put with it a glassful of port or claret, and send it to table very hot. A sliced lemon without the rind is usually sent to table with roast teal.