Sauce for Wildfowl

Ingredients

• 1 glass port wine
• 1 tablespoonful Leamington sauce (No. 459)
• 1 tablespoonful mushroom ketchup
• 1 tablespoonful lemon-juice
• 1 slice lemon-peel
• 1 large shalot cut in slices
• 1 blade mace
• cayenne to taste

Instructions

1. Put all the ingredients into a stewpan, set it over the fire, and let it simmer for about 5 minutes;
2. then strain and serve the sauce in a tureen.