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
- Combine the claret and water in a pot with the grated bread, shallots, whole pepper, mace, grated nutmeg, and salt. Let them stew together over the fire. Beat the mixture up with butter until well incorporated. The sauce is meant to be served under wild fowl that has been lightly roasted; the gravy from the roasted bird will mix with this sauce.