Currant Jelly Sauce

Ingredients

• one tablespoonful butter
• a teaspoonful minced onion
• a teaspoonful of flour
• a half cupful stock
• a bit of bay leaf
• a teaspoonful vinegar
• a half teaspoonful salt
• an eighth teaspoonful pepper
• one clove
• a tablespoonful of currant jelly

Method

1. 1

   Cook butter and onion in a saucepan until lightly colored.

2. 2

   Add flour and stir until smooth.

3. 3

   Gradually add stock, then bay leaf, vinegar, salt, pepper, clove, and currant jelly.

4. 4

   Simmer five minutes, strain, and serve hot.

As published

This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 35. The excerpt below is the record exactly as published.

Currant Jelly Sauce. — This makes a delicious addi- tion to roast venison or mutton. Cook together in a saucepan one tablespoonful butter and a teaspoonful minced onion. When the onion is lightly colored, (not blackened) add a teaspoonful of flour and stir until smooth. Add gradually a half cupful stock, stirring all the time, and when it boils up add a bit of bay leaf, a teaspoonful vinegar, a half teaspoonful salt, and eighth teaspoonful pepper, one clove, and a tablespoonful of currant jelly

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