Port-wine Sauce for Wild Fowl is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic sauce of port wine, lemon juice, shallots and Harvey's sauce that's typically served with wild fowl. The full recipe is presented here and I hope you enjoy this classic British version of: Port-wine Sauce for Wild Fowl.
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This is a classic recipe for a Victorian version of Port-wine Sauce for Wild Fowl that's derived from the chef, Charles Elmé Francatelli' 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 46.—PORT-WINE SAUCE FOR WILD FOWL
To a glass of port wine add the juice of half a lemon, three shalots sliced, a pinch of cayenne, a tablespoonful of Harvey; boil for five minutes, and strain into a sauce-boat.
