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Simple Gravy For Wild Fowl Cooking Recipe

Below is the quick and easy cooking recipe for Gravy For Wild Fowl.

Set on a saucepan with half a pint of veal gravy, adding half a dozen leaves of basil, a small onion, and a roll of orange or lemon peel. Let it boil up for a few minutes, and strain it off. Put to the clear gravy the juice of a Seville orange, half a teaspoonful of salt, the same of pepper, and a glass of red wine. Shalot and cayenne may be added. This is an excellent sauce for all kinds of wild water-fowl, and should be sent up hot in a boat, as some persons like wild fowl very little done, and without any sauce. The common way of gashing the breast, and squeezing in a lemon, cools and hardens the flesh, and compels every one to eat it that way, whether they approve of it or not.

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