Sauces for Game
Port-Wine Sauce
Make a rich brown sauce from the liquor in which the game was cooked, thickened with browned flour and seasoned well. Add a tablespoonful…
Orange Sauce
Cut an orange peel into narrow strips and boil until tender, changing the water after it has cooked ten minutes. Cook together 2…
Madeira Sauce (To a pint of brown stock add)
To a pint of brown stock add a tablespoonful of finely minced ham, the same amount of finely chopped celery, and a teaspoonful of minced…
Spanish Sauce
Brown 2 tablespoonfuls of butter, taking care that it does not burn. Add 1 tablespoonful each of lean chopped ham, onion, carrot, celery…
Aspic Game or Poultry
Cut up what is left of game or poultry into neat joints. Pour some aspic jelly into the bottom of a mould which has been soaked in cold…
Shikaree Sauce for Ducks and Wild Fowl
Mix a teaspoonful of cayenne with a tablespoonful of powdered white sugar. Put the mixture into a small saucepan, and pour over it 2…