Home › The Waldorf Kitchen › Gravy for Wild Fowl

Gravy for Wild Fowl

Put into a small saucepan a blade of mace, a piece of lemon peel, two tablespoonfuls each of mushroom catsup, walnut catsup and strained lemon juice, two shallots cut in slices; and two wineglassfuls of port wine; put the saucepan over the fire and boil the contents; then strain, and add it to the gravy that has come from the fowl while roasting. If there should be a large quantity of gravy, less wine, catsup, etc., will be necessary,