The following is a good sauce ; the quantities are given for one wild duck.

Walnut catsup one tablespoonful; the same of Harvey's or Worcestershire sauce, the same of lemon-juice, a wine-glass of red wine, a good slice of lemon-peel, one eschalot minced, half a saltspoonful of cayenne pepper, one blade of mace, and a wine-glassful of gravy; boil ten minutes, serve very hot, and pour over the bird when cut up.