Sauce for Wildfowl is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic sauce made from a blend of port wine, Leamington sauce, mushroom ketchup, lemon juice and spices that is typically served with roast wildfowl. The full recipe is presented here and I hope you enjoy this classic British version of: Sauce for Wildfowl.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
SAUCE FOR WILDFOWL.
519. INGREDIENTS.—1 glass of port wine, 1 tablespoonful of Leamington sauce (No. 459), 1 tablespoonful of mushroom ketchup, 1 tablespoonful of lemon-juice, 1 slice of lemon-peel, 1 large shalot cut in slices, 1 blade of mace, cayenne to taste.
Mode.—Put all the ingredients into a stewpan, set it over the fire, and let it simmer for about 5 minutes; then strain and serve the sauce in a tureen.
Time.—5 minutes. Average cost, for this quantity, 8d.
Combine all the ingredients in a saucepan over low heat. Bring to a simmer and cook for 5 minutes. Pass through a fine-meshed sieve and serve immediately as an accompaniment to roast wildfowl.
