Black Currant Jelly Sauce for Venison
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
This sauce is used for venison and can also flavor various sweets and tartlets.
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 61. The excerpt below is the record exactly as published.
stick of cinnamon, a wineglassful of curagoa, and a pint of cream. Stir this over a slow fire in order to set the yolks of eggs in it, and then send it through a tammy into a basin. Add thereto half a pint of whipped cream and one ounce and a half of clarified isinglass, and after having well mixed the whole together, pour it into a mould ready imbedded in rough ice to receive it. CURRANT JAM, BLACK. — Black- currant jam is always popular with children. It is used for all purposes to which most jams can be applied, and is recommended to be taken in cases of sore throat. Various nice puddings can be made from black-currant jam, and among them may be mentioned that known as “ roly-poly.” CURRANT JAM, RED.— Red-currant jam can be used for all sorts of pur- poses, such as making open jam tarts, tartlets, “ roly-poly ” pudding, etc. (See -Jams.) CURRANT JELLY, BLACK.— Black- currant jelly is used in cooking for the same purposes for which rea-currant jelly is employed. It is a question of taste which is the best. Many persons prefer black-currant jelly on the ground of its having a more pronounced flavour. Black-currant jelly sauce for venison is made as follows Take a stick of cinna- mon and a dozen cloves and put them to simmer in a little water with one or two ounces of sugar. Peel a lemon, which should be peeled very thin, so that none of the white portion or pulp is used. Add to this a quarter of a pint of port wine, and let it simmer gently on the fire for about a quarter of an hour, taking care that the lid of the saucepan is kept closely on. Then strain off the port wine, which is now flavoured with cin- namon, cloves, and lemon, into a small stewpan containing a small pot of black- currant jelly
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Cook this with the app: pantry check, scaling, and the assistant.