I tried my hand at Mrs. Beeton's Sauce for Wildfowl this week, and I must say, it was a delightful foray into Victorian flavours. I had to track down Leamington sauce (a tangy, savoury paste that's a precursor to Worcestershire sauce), but the effort was well worth it. The surprise came from the mace—a subtle, warm spice that added depth without overpowering the other flavours. I found that the port wine provided a rich base, while the lemon juice and peel brightened the sauce beautifully. The shalot and mushroom ketchup added a savoury sweetness that rounded out the flavours nicely. This sauce is perfect for the modern-day comfort-seeker looking to elevate a simple roast or game bird. It's incredibly easy to prepare, taking just a few minutes to simmer and strain. I served it with a pan-roasted duck, and it was a match made in heaven. The sauce's complexity belied its simplicity, making it a fantastic addition to any home cook's repertoire. Next time, I might try it with a beef stew—anything to get more of that mace flavour.