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Sauce for Goose

Pour one-half pint of port wine into a small saucepan, and place it over the fire until very hot but not boiling; then mix with one tablespoonful of made mustard, season to taste with cayenne pepper and salt, and it is ready for use, and should be poured over the bird just prior to serving. Sauce for Roasted Hare or Rabbit Pull out the crumb of a stale French roll, put it into a saucepan, and soak it in port wine, then place the pan on the fire, add a small piece of butter, and beat it to a pulp, adding salt and pepper to taste, then a small quantity of red currant jelly, and one-half wineglassful of vinegar. Boil up once, and serve very hot.