Take a pound of onions, a piece of green ginger, and six chillies. Reduce them to a pulp, then add two teaspoonfuls of mustard, pepper, salt, cayenne, and chutney, two tablespoonfuls of ketchup, and half a bottle of claret. Cut up the DUCK or teal, and put it into the Sauce, and let it simmer for a long time—the DUCK having been previously roasted.
Dressed Game and Poultry à la Mode, by
Harriet A. de Salis (Year1888)