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Wild Fowl, Fillets of, with Bigarade Sauce

Roast three or four wild fowls, take them up, and cut the flesh off each side of the breast and from the sides under the wings. Score the skin, and dish the fillets in a circle with a little bigarade sauce poured over them, and more sent to table in a tureen. This sauce may be made as follows. Take the yellow rind of two oranges without any of the white part, cut it into thin shreds, blanch these in boiling water for two minutes, drain, and put them into an earthenware jar with the strained juice of the lemons. Add a pinch of cayenne and a tea-cupful of good brown gravy. Put the jar into a saucepan, surround it with boiling water, set the pan on the fire, and keep the water boiling till the sauce is very hot. Stir it all the time; add a small glassful of port to it, and it will be ready for serving. The wine may be omitted. Time, two minutes to boil the sauce.