Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Port Wine | 2 tbsp cooking wine (30ml) | 25 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a wineglassful of port wine
- three tablespoonsful
- 1 small dessertspoonful
- 1 tablespoonful
- 2 tablespoonsful
- 1 teaspoonful
- 3 tablespoonsful
- cayenne
- pepper
- salt
Directions
Carve the birds very neatly, strip off the skin, and proceed as for the salmi of pheasants (page 292), but mix port or claret, instead of white wine, with the gravy, and give it a rather high seasoning of cayenne. Throw in the juice of half a small lemon before the salmi is served, place fried sippets round the dish, and send it to table as hot as possible.
For a common hash boil the skin and trimmings of the wild-fowl in some good broth, or gravy (with a couple of lightly fried eschalots or not, at choice), until their flavour is imparted to it; then strain, heat, and thicken it slightly, with a little brown roux, or browned flour; add a wineglassful of port wine, some lemon-juice, and cayenne; or sufficient of Christopher North’s sauce to flavour it well; warm the birds slowly in it, and serve them as soon as they are thoroughly hot, but without allowing them to boil.
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[_The following receipt having, from inadvertence, been omitted from the chapter to which it properly belongs—as the reader has already been informed—a place is given to it here._]
CHRISTOPHER NORTH’S OWN SAUCE FOR MANY MEATS.
Throw into a small basin a heaped saltspoonful of _good_ cayenne pepper, in very fine powder and half the quantity of salt; add a small dessertspoonful of well-refined, pounded, and sifted sugar; mix these thoroughly; then pour in a tablespoonful of the strained juice of a fresh lemon, two of Harvey’s sauce, a teaspoonful of the very best mushroom catsup (or of cavice), and three tablespoonsful, or a small wineglassful, of port wine. Heat the sauce by placing the basin in a saucepan of boiling water, or turn it into a jar, and place this in the water. Serve it directly, it is ready with geese or ducks, tame or wild; roast pork, venison, fawn, a grilled blade-bone, or any other broil. A slight flavour of garlic or eschalot vinegar may be given to it at pleasure. Some persons use it with fish. It is good cold; and, if bottled directly it is made, may be stored for several days. It is the better for being mixed some hours before it is served. _The proportion of cayenne may be doubled when a very pungent sauce is desired._
_Good_ cayenne pepper in fine powder, 1 _heaped_ saltspoonful: salt, half as much; pounded sugar, 1 small dessertspoonful; strained lemon juice, 1 tablespoonful; Harvey’s sauce, 2 tablespoonsful; best mushroom catsup (or cavice), 1 teaspoonful; port wine, 3 tablespoonsful, or small wineglassful. (Little eschalot, or garlic-vinegar at pleasure.)
_Obs._—This sauce is exceedingly good when mixed with the brown gravy of a hash or stew, or with that which is served with game or other dishes.
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