TO DRESS WILDFOWL. 241 



N. B. Be very careful how you handle, or where 

 you leave, this preparation, it being POISON. 



Q. What has this last recipe to do with sporting? 



A. The citizens have been enlightening us country 

 shooters with a new system of instructions for killing 

 our game, and therefore the least that I can do in 

 return is to give them a short recipe for killing 

 theirs. 



With regard to dressing birds there are so many 

 various methods, for which every cook or epicure has 

 his favourite receipt, that it would be absurd to enter 

 on the subject ; but, as so many fail in adapting their 

 sauces to wildfowl, I shall take the liberty of giving 

 one that has been preferred to about fifty others ; 

 and was, at one time, not to be got without the fee 

 of a guinea. 



RECIPE FOR SAUCE TO WILDFOWL. 



Port wine, or claret .... 1 glass. 



Sauce u la Russe* (the older it is the better) 1 table spoonful. 

 Catsup ...... 1 ditto. 



Lemon juice ... . .1 ditto. 



Lemon peel . .1 slice. 



Shalot (large) . . . .1 sliced. 



Cayenne pepper (the darkest, not that like 1 

 brickdust) ... J 



Mace . . . . . 1 or 2 blades. 



To be scalded, strained, and added to the mere gravy, which comes 

 from the bird in roasting. 



* Sold by Hill, in Albemarle-street ; successor to Mr. Aveling, 

 who first introduced this sauce. 





