Venison Sauces
1/4 lb Sugar 1/2 pt Champagne vinegar Sweet Sauce: 6 oz White or red currant jelly 6 oz White or red wine Sharp Sauce: Sharp Sauce:--A quarter-pound of the best loaf-sugar, or whit...
Ingredients
- 1/4lbsugar
- 1/2pt champagne vinegar
- 6ozwhite or red wine
Directions
- 1
1/4 lb Sugar 1/2 pt Champagne vinegar Sweet Sauce: 6 oz White or red currant jelly 6 oz White or red wine Sharp Sauce: Sharp Sauce:--A quart
- 2
Sweet Sauce:--Melt some white or red currant jelly with a glass of white or red wine, whichever suits best in color
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or serve jelly unmelted in a small sweetmeat-glass
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This sauce answers well for hare, fawn, or kid, and for roast mutton to many tastes
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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
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Skim, strain, and serve the gravy it yields, adding salt and a teaspoonful of walnut pickle
- 7
From: The Scots Kitchen with Old-time Recipes Shared By: Pat Stockett