BLACK CURRANT-JELLY SAUCE FOR VENISON

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (1)
Instructions (2)
  1. This sauce is made exactly in the same manner as the foregoing—substituting black currant-jelly for red
  2. it is preferred by many to the other, as it possesses more flavour.
Original Text
BLACK CURRANT-JELLY SAUCE FOR VENISON. * This sauce is made exactly in the same manner as the foregoing—substituting black currant-jelly for red; it is preferred by many to the other, as it possesses more flavour. * Note. All kinds of preserves are obtained in greatest perfection at CROSSE and BLACK-WELL'S Soho Square.
Notes
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