Ingredients
- a pint of port wine
Directions
1
To a gravy of beef (good and strong) I opine You’ll be right if you add half a pint of port wine: Pour this through the Swan--yes, quite through the belly: Then serve the whole up with some hot currant jelly.
2
N. B.--The Swan must _not_ be skinned.
By Alexis Soyer ·
Recipe sourced from
gutenberg