Читать книгу The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery - Soyer Alexis - Страница 25

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Take the giblets and a piece of beef, with a pint of port wine, and make a good gravy. Pour some of this through the body of the swan when dished. Some red currant jelly and port wine should be made hot and served up likewise.

N. B.—The swan is not to be skinned.