|Onion||1 Small, finely chopped|
|Grated lemon rind||1 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
Saute onion in butter or pan drippings from roast fowl until soft.
Combine with citrus juices and rind.
Heat to boiling.
Blend cornstarch to a paste with mushroom liquid, salt and ginger.
Add to sauce; cook and stir until smooth and thickened.
Makes about 2 1/2 cups.
Serve with duck, goose or chicken.