CHERRY SAUCE A LA VICTORIA

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Time: Cook: 20 min Total: 20 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

a small pot of red currant-jelly ↝ Currants, red and white, raw [Fruits and Fruit Juices]
a dozen cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
a stick of cinnamon ↝ Sugar, cinnamon [Sugars and honey]
the rind of two oranges ↝ Orange, raw [Citrus fruits]
a piece of glaze ↝ Carrots, glazed, cooked [Carrots]
a large gravy-spoonful of reduced brown sauce
half a pint of Burgundy wine
the juice of the two oranges ↝ Orange, raw [Citrus fruits]

Instructions (3)

Put a small pot of red currant-jelly into a stewpan, together with a dozen cloves, a stick of cinnamon, the rind of two oranges, a piece of glaze, and a large gravy-spoonful of reduced brown sauce.
Moisten with half a pint of Burgundy wine, boil gently on the fire for twenty minutes.
Pass the sauce through a tammy into a bain-marie, add the juice of the two oranges, and just before sending to table boil the sauce.

Original Text

CHERRY SAUCE A LA VICTORIA.
Put a small pot of red currant-jelly into a stewpan, together with a dozen cloves, a stick of cinnamon, the rind of two oranges, a piece of glaze, and a large gravy-spoonful of reduced brown sauce; moisten with half a pint of Burgundy wine, boil gently on the fire for twenty minutes; pass the sauce through a tammy into a bain-marie, add the juice of the two oranges, and just before sending to table boil the sauce.
This sauce is especially appropriate with red deer or roebuck, when prepared in a marinade and larded.

Notes

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