The housekeeper's guide to preserved meats, fruits, vegetables, &c

currant jelly, cinnamon, cloves, lemon-peel, and port wine should be thrown into a heated jar, as before directed, and the raw cutlets put into the jar with them. The jar should be tied over as before with a piece of bladder. The cutlets should be kept in till the jar is quite cold. By this means the meat itself gets impregnated with the flavour of the wine, cinnamon, etc. They can be afterwards cooked over a clear fire, i.e., grilled after being dipped in clarified butter. In the case of hare or venison being somewhat high, it will generally be found that black-currant jelly is superior to red, though the latter is more frequently used. CURRANT JELLY, RED.— Red-currant jellyis usuallyserved with roast mutton, hare, jugged hare, venison, etc. It can also be used in exactly the same manner as black-currant jelly for assisting the flavour of hare soup, venison soup, etc. Care should be taken not to make the soup too sweet. Red currant jelly is also used for making sweet sauce. One popular sauce, known as cherry sauce, is made from red-currant jelly. The currant jelly, say a small pot, should be placed in a stewpan with a dozen cloves, a stick of cinnamon, the rind of a couple of oranges, a small piece of garlic, and a large spoonful of good brown gravy should be added to it, with half a pint of burgundy. The whole should then be allowed to boil for about twenty minutes. The sauce should be strained, and the juice of a couple of oranges added to it before sending the sauce to table. This sauce is generally served with venison, red-deer, and roebuck, especially when the latter two have been marinaded. This sauce is recommended by M. Francatelli. Another sauce for venison can be made as follows : — Take some lean ham, about a quarter of a pound, and chop it up very fine, and put it in a stewpan with a little butter, thyme, a bay-leaf, half a dozen green onions, and some parsley. Add to this a wineglassful of French vinegar. Let the whole boil on the fire till it is reduced to about half the original quantity. Then add a small ladleful of good brown gravy, about half a pint of some red wine, and a little good stock. Stir it on the fire till it boils, and carefully skim it until it is reduced to its proper consistency. Finish by adding a spoonful of red-currant jelly and the juice of an orange. CURRANT SYRUP, BLACK.— Blackcurrant syrup is very nice mixed with water, and is a refreshing drink in hot weather when mixed with iced sodawater. Black-currant syrup can be used for making sweet sauce, but it has a very powerful flavour, and must be used with care.