Wine Sauce for Venison or Hare (No. 344)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (3)
Instructions (1)
  1. Let it just boil up, and send it to table in a sauce-boat.
Original Text
Wine Sauce for Venison or Hare.—(No. 344.) A quarter of a pint of claret or port wine, the same quantity of plain, unflavoured mutton gravy (No. 347), and a table-spoonful of currant jelly: let it just boil up, and send it to table in a sauce-boat.
Notes
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