Sauces for Venison

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (5)

Currant jelly sauce

Currant jelly-warmed ↝ Currants, dried [Dried fruits]

Red wine sauce

half a pint of red wine ↝ Wine, red [Wine]
a quarter of a pound of sugar ↝ Sugar, NFS [Sugars and honey]

Vinegar syrup sauce

half a pint of vinegar ↝ Vinegar [Mustard and other condiments]
a quarter of a pound of sugar ↝ Sugar, NFS [Sugars and honey]

Instructions (3)

Warm the currant jelly.
Simmer half a pint of red wine with a quarter of a pound of sugar over a clear fire for five or six minutes.
Simmer half a pint of vinegar and a quarter of a pound of sugar till it is a syrup.

Original Text

You may take either of these sauces for venison. Currant jelly-warmed; or half a pint of red wine with a quarter of a pound of sugar, simmered over a clear fire for five or six minutes: or half a pint of vinegar, and a quarter of a pound of sugar, simmered till it is a syrup.

Notes

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