Sauce for Wild Fowl

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Sauce for Wild Fowl...







FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.







Half pint gravy, one small onion, three or four leaves of basil, a piece of the thin rind of a lemon, one dessert-spoonful lemon-juice. Boil the gravy, onion, and basil together for a few minutes, strain, and add the lemon-juice. Seville orange-juice may be used instead of lemon.