Photo: K8
Ingredients
- three heads of shallots
- a gill of claret
Directions
1
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.
2
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By Mary Randolph ·
Recipe sourced from
gutenberg