Wild Fowl a la Chasseur

This dish is eaten in greatest perfection, when prepared—or rather finished—on the dinner-table. Let the wild fowl—of whichever kind it may consist—be roasted rather under-done before a brisk clear fire, be frequently basted with butter while roasting; and as soon as done, let it be sent to table with rich brown gravy: on the dinner-table—close to the carver—should be placed a deep silver dish on a spirit-of-wine burner, containing two glasses of port wine, one of cavice sauce, the juice of a lemon, a sprinkle of salt, and a pinch of cayenne; cut up the wild fowl, place the slices and joints in this; add the gravy, stir altogether, and hand round for the guests to help themselves.