Currant Jelly Sauce

Ingredients

• one-half cup black or red currant jelly
• one teaspoon lemon juice
• a few gratings of onion

Method

1. 1

   Add currant jelly to Brown Sauce, mix in lemon juice and onion.

2. 2

   Heat to boiling point, boil for three minutes, and serve.

Nutrition per serving

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 16. The excerpt below is the record exactly as published.

Currant Jelly Sauce Sweet Potatoes, Southern Style Buttered String Beans Cabbage Salad Apple Cake with Lemon Sauce Boiled Coffee CHICKEN CONSOMME WITH MACARONI RINGS AND PIMENTOS 2 quarts Chicken Consomme. 3^ cup cooked macaroni. 1 tablespoon pimentos. Process: Cook macaroni in boiling salted water until tender. Drain and pour over one cup cold water. With a sharp knife cut in thin rings. Drain pimentos from the liquor in can, dry on a crash towel. Cut in strips, then cut strips in small diamonds. Add both to Consomme, heat to boiling point and serve in cups. BREAST OF LAMB STUFFED AND ROASTED Peel off the outer skin from a breast of lamb, remove bones, stuff, (see Page 36), shape in a compact roll and sew. Spread with salt pork fat, sprinkle with salt, pepper and dredge with flour. Sear the surface over quickly in hot salt pork fat, then place in the oven. Let cook one hour and a half, basting often with fat in pan. Serve with French Fried Sweet Potatoes and Currant Jelly Sauce. Garnish meat with sprays of fresh mint. 36 52 Sunday Dinners '^stZs Second Sunday CURRANT JELLY SAUCE To Brown Sauce (for recipe see Page 82) add one-half cup black or red currant jelly whipped with a fork, one teaspoon lemon juice and a few gratings of onion

Cook this with the app: pantry check, scaling, and the assistant.