Port wine , or claret........

1

glass.

Sauce a la Russe*, (the older the better)............

1

tablespoonful.

Catsup...........

1

ditto.

Lemon Juice..............

1

ditto.

Lemon Peel...........

1

slice.

Sbalot, ( a large) .........

1

sliced.

Cayenne Pepper, (the darkest, not that like brickdust) • • • •

4

grains.

Mace ...............

1

or 2 blades.

To be scalded, strained, and added to the mere gravy which comes from the bird in roasting. To complete this, the fowl should be cut up in a silver dish that has a lamp under it, while the sauce is simmering with it.