Sauce for Ducks

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (12)

Sauce Base

the giblets ↝ Turkey, whole, giblets, raw [Poultry Products]
a small piece of lean bacon, either dressed or not ↝ Beef, bacon, cooked [Bacon]
a little sprig of lemon-thyme ↝ Thyme, fresh [Spices and Herbs]
some parsley ↝ Parsley, raw [Not included in a food category]
three or four sage leaves ↝ Fireweed, leaves, raw [Vegetables and Vegetable Products]
a small onion quartered ↝ Onions, raw [Vegetables and Vegetable Products]
a few peppercorns
plenty of lemon-peel ↝ Lemon peel, raw [Fruits and Fruit Juices]

Flavoring and Thickening

a large spoonful of port wine
a little cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
flour it to thicken ↝ Flour, 00 [Cereal Grains and Pasta]

Instructions (2)

Stew the giblets till the goodness is extracted, with a small piece of lean bacon, either dressed or not, a little sprig of lemon-thyme, some parsley, three or four sage leaves, a small onion quartered, a few peppercorns, and plenty of lemon-peel.
Stew all these well together; strain and put in a large spoonful of port wine, a little cayenne pepper and butter, and flour it to thicken.

Original Text

Sauce for Ducks.

Stew the giblets till the goodness is extracted, with a small piece of lean bacon, either dressed or not, a little sprig of lemon-thyme, some parsley, three or four sage leaves, a small onion quartered, a few peppercorns, and plenty of lemon-peel. Stew all these well together; strain and put in a large spoonful of port wine, a little cayenne pepper and butter, and flour it to thicken.

Notes

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