* * * * *
SAUCE FOR WILD FOWL.
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, and put it
under the wild fowl, which being a little roasted, will afford gravy to
mix with this sauce.
* * * * *
SAUCE FOR BOILED RABBITS.
Boil the livers, and shred them very small, chop two eggs not boiled
very hard, a large spoonful of grated white bread, some broth, sweet
herbs, two spoonsful of white wine, one of vinegar, a little salt, and
some butter; stir all together, and take care the butter does not oil.
* * * * *
GRAVY.
Take a rasher or two of bacon, and lay it at the bottom of a stew pan,
putting either veal, mutton, or beef, cut in slices, over it; then add
some sliced onions, turnips, carrots, celery, a little thyme, and
alspice. Put in a little water, and set it on the fire, stewing till it
be brown at the bottom, which you will know from the pan's hissing; then
pour boiling water over it, and stew it an hour and a half; but the time
must be regulated by the quantity. Season it with salt and pepper.
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