Cut into joints a cold fowl or duck, put it into a stewpan, with half a pint of gravy, a large wine-glass of ale, half a one of white wine, the juice of half a lemon, a tea-spoonful of soy and Cayenne; of mushroom catsup, lemon pickle, cucumber vinegar, corach escavecke, a dessert-spoonful each. Heat all thoroughly before serving.