Serve them up hot, with the gravy in the bottom of the dish.
Then put it into the gravy soup, add the wine, and let it come to a boil.
Take the gravy that you poured from the meat, and skim off all the fat.
Having skimmed the gravy, mix some thin melted butter with it.
Then skim off the fat, and strain the gravy into a clean sauce-pan.
Baste it at first with a little ...