RED CURRANT-JELLY SAUCE FOR VENISON

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Time: Cook: 15 min Total: 15 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

one stick of cinnamon ↝ Sugar, cinnamon [Sugars and honey]
twelve cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
two ounces of sugar ↝ Sugar, NFS [Sugars and honey]
the peel of one lemon pared off very thin, and perfectly free from any portion of white pith ↝ Lemon peel, raw [Fruits and Fruit Juices]
three glasses of port wine
a pot of red currant-jelly ↝ Currants, red and white, raw [Fruits and Fruit Juices]

Instructions (4)

Bruise one stick of cinnamon and twelve cloves, and put them into a small stewpan with two ounces of sugar, and the peel of one lemon pared off very thin, and perfectly free from any portion of white pith.
Moisten with three glasses of port wine, and set the whole to simmer gently on the fire for a quarter of an hour.
Strain it through a sieve into a small stewpan containing a pot of red currant-jelly.
Just before sending the sauce to table, set it on the fire to boil, in order to melt the currant-jelly, so that it may mix with the essence of spice, &c.

Original Text

RED CURRANT-JELLY SAUCE FOR VENISON.
Bruise one stick of cinnamon and twelve cloves, and put them into a small stewpan with two ounces of sugar, and the peel of one lemon pared off very thin, and perfectly free from any portion of white pith; moisten with three glasses of port wine, and set the whole to simmer gently on the fire for a quarter of an hour; then strain it through a sieve into a small stewpan containing a pot of red currant-jelly. Just before sending the sauce to table, set it on the fire to boil, in order to melt the currant-jelly, so that it may mix with the essence of spice, &c.

Notes

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