| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Ethnic, Meats, Sauces |
6 |
Servings |
INGREDIENTS
| 1/4 |
lb |
Sugar |
| 1/2 |
pt |
Champagne vinegar |
|
|
Sweet Sauce: |
| 6 |
oz |
White or red currant jelly |
| 6 |
oz |
White or red wine |
INSTRUCTIONS
Sharp Sauce:
Sharp Sauce:--A quarter-pound of the best loaf-sugar, or white candy-sugar,
dissolved in a half-pint of Champagne vinegar, and carefully skimmed.
Sweet Sauce:--Melt some white or red currant jelly with a glass of white or
red wine, whichever suits best in color; or serve jelly unmelted in a small
sweetmeat-glass. This sauce answers well for hare, fawn, or kid, and for
roast mutton to many tastes.
Gravy for Venison:--Make a pint of gravy of trimmings of venison or shanks
of mutton thus: broil the meat on a quick fire till it is browned, then
stew it slowly. Skim, strain, and serve the gravy it yields, adding salt
and a teaspoonful of walnut pickle.
From: The Scots Kitchen with Old-time Recipes Shared By: Pat Stockett
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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