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Pepper, Salt, and Cayenne (Mince finely two peeled)

Mince finely two peeled shalots, put them in a stewpan with the strained juice of a lemon, the thin rind of a lemon, and that of an orange cut into fine Julienne strips (shreds). Add half a gill of water, and cook for ten minutes, then strain and return to the stewpan, adding a dessertspoonful of mixed mustard, half a gill of Marsala wine, half a gill of port wine, a pinch of ground ginger, two tablespoonfuls of red currant jelly, the juice of a lemon and an orange, and two tablespoonfuls of vinegar. Season with pepper and salt, also a pinch of cayenne. Boil up, strain, and serve cold with any kind of game or duck.