599. Leverets are plain roasted and do not require stuffing, nor so long roasting, being smaller; they are usually served with plain gravy, but may be served with either of the sauces mentioned in the last; you require two for a roast. They will take from twenty-five to thirty minutes roasting. They may be larded, for a change.
600. Wild Fowl Sauce.—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.
601. Fumet de Gibier Sauce.—Take the remains or bones of game (the back-bones of grouse are best), chop them up small, put them in a stewpan, with a glass of white wine, an onion, a small piece of carrot and of turnip sliced, a leaf of celery, a sprig of thyme, the same of parsley, a bay-leaf, a clove, half a blade of mace; stir over the fire five minutes, then add a quart of brown sauce, if too thick add some water, boil for about twenty minutes, skim, strain, and serve; a little lemon-juice and cayenne pepper may be added if approved of.
[SAVORY DISHES.]
602. Veal and Ham Pies (raised).—The following few dishes will be found extremely useful for breakfasts, luncheons, second course in a dinner party, or for dinner in summer, but above all for supper when you give an evening party.