Currant Jelly Sauce

Ingredients

• Half a tumbler of currant jelly
• 2^ tablespoons butter
• % onion sliced
• 1 pint of stock
• 1 tablespoon flour
• 2 tablespoons tarragon vinegar
• 1 bay leaf
• 1 piece of celery
• salt and pepper

Method

1. 1

   Cook onion and butter until onion begins to color, then add flour and herbs, stir until brown.

2. 2

   Add stock and simmer for 20 minutes.

3. 3

   Strain and remove fat, return to saucepan, add jelly, stir until melted.

4. 4

   Serve with meat or game.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 59. The excerpt below is the record exactly as published.

Currant Jelly Sauce. Half a tumbler of currant jelly, 2^ tablespoons butter, % onion sliced, 1 pint of stock, 1 tablespoon flour, 2 tablespoons tarragon vinegar, 1 bay leaf, 1 piece of celery, salt and pepper

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