Sauce for Wild Fowl
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- 1 gill claret
- 1 gill water
- bread
- 3 heads shallots
- whole pepper
- mace
- nutmeg
- salt
- butter
Instructions
- Take a gill of claret, with as much water, some grated bread, three heads of shallots, a little whole pepper, mace, grated nutmeg, and salt.
- Let them stew over the fire, then beat it up with butter.
- Put it under the wild fowl, which being a little roasted will afford gravy to mix with this sauce.