Sauce for Teal, Widgeon, and Pintail

The "Queen" cookery books. No.6. Swee... · S. Beaty-Pownall · 1902

Source: The "Queen" cookery books. No.6. Sweets "part 1"
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (8)

a gill of good brown sauce
the strained juice of an orange ↝ Orange, raw [Citrus fruits]
and a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]
a good dust of coralline pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
a small teaspoonful of Lemco
two minced shallots ↝ Shallots, raw [Vegetables and Vegetable Products]
a wineglassful of either port or claret
a little caster sugar ↝ Sugar, NFS [Sugars and honey]

Instructions (3)

To a gill of good brown sauce add the strained juice of an orange and a lemon, a good dust of coralline pepper, a small teaspoonful of Lemco, and two minced shallots.
Bring it all to the boil, skim it, add a wineglassful of either port or claret, and a little caster sugar.
Tammy and use very hot.

Original Text · last edited 4 days ago

Teal, widgeon, and pintail are all cooked the same way, only allowing rather less time on account of size. The following sauce is frequently served with either, or indeed with wild duck also: to a gill of good brown sauce add the strained juice of an orange and a lemon, a good dust of coralline pepper, a small teaspoonful of Lemco, and two minced shallots; bring it all to the boil, skim it, add a wineglassful of either port or claret, and a little caster sugar, tammy and use very hot.

Notes

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