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WILD FOWL (Hunter's fashion)

Roast the fowls before a clear fire, baste liberally, and take them up whilst they are still decidedly underdone. Send them to table very hot with rich brown gravy in a tureen. Put near the carver a silver dish which can be placed over a spirit lamp. Put into this dish a spoonful of Harvey's sauce, two glassfuls of port, two glassfuls of gravy, the strained juice of a lemon, and a little salt and cayenne. Mix the sauce thoroughly, cut the fillets from the breast of the fowls, and the slices from the sides; put these into the gravy. Heat the whole over the spirit lamp, and serve very hot. Time, a minute or two to heat the fillets in the sauce. Our American cousins dissolve a little black currant jelly in the sauce thus prepared for wild fowl. Probable cost of wild fowl, very uncertain.