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Wild Fowl, Sauces For

No. 1. Mix the juice of half a lemon with a glassful of port or claret, three shallots sliced, a table-spoonful of Harvey's sauce, and a pinch of cayenne. Stir the sauce over the fire for five minutes, and strain it into a tureen: serve very hot. No. 2. Put into a tureen a tea-spoonful of essence of anchovies, a tea-spoonful of mixed mustard, a table-spoonful of ketchup, a glassful of claret, and a pinch of cayenne; mix thoroughly, and serve. No. 3. Slice three shallots, and put them into a small saucepan with two table-spoonfuls of clear gravy, two table-spoonfuls of vinegar, and six peppercorns. Simmer the liquor till it is strong and good, strain it, add a little salt, and serve hot or cold. No. 4. Put a tea-cupful of gravy into a saucepan with a shallot or small onion finely minced, an inch of thin lemon-rind, a table-spoonful of lemon-juice, and a pinch of cayenne. Simmer for ten minutes, strain the gravy, add a wine-glassful of port or claret, and serve very hot. A table-spoonful of Harvey's sauce or of mushroom ketchup may be added if approved. (See also ORANGE SAUCE FOR DUCKS AND WILD FOWL.)