Sweet Sauce for Venison or Hare (No. 346)

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 (1)
Instructions (2)
  1. Put some currant-jelly into a stew-pan.
  2. When it is melted, pour it into a sauce-boat.
Original Text
Sweet Sauce for Venison or Hare.—(No. 346.) Put some currant-jelly into a stew-pan; when it is melted, pour it into a sauce-boat. N.B. Many send it to table without melting. To make currant-jelly, see No. 479*. This is a more salubrious relish than either spice or salt, when the palate protests against animal food unless its flavour be masked. Currant-jelly is a good accompaniment to roasted or hashed meats.
Notes
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