Chap-books of the Eighteenth Century / With Facsimiles, Notes, and Introduction

by John Ashton

A pretty Sauce for Woodcocks or any wild Fowl.

Take a Quarter of a Pint of Claret, and as much Water, some grated Bread, two or three heads of Rocumbile, or a Shallot, a little whole Pepper, Mace, sliced Nutmeg, and Salt; Let this stew very well over the Fire, then beat it up with butter, and pour it under the Wild Fowl, which being under roasted, will afford Gravy to mix with this Sauce.