Currant Jelly Sauce

Ingredients

• three tablespoons butter
• one onion
• one bay leaf
• one sprig celery
• two tablespoons vinegar
• half cup currant jelly
• one tablespoon flour
• one pint stock

Method

1. 1

   Brown butter and onion, add flour and herbs, then stock.

2. 2

   Simmer for twenty minutes, strain, skim off fat, and stir in jelly until melted.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 91. The excerpt below is the record exactly as published.

one tablespoon flour ; when thoroughly mixed add half a pint of the li(][uor in which the mutton is boiling, and half a pint of milk, season with pepper and salt, cook a few minutes, and just before serving (in order that their color may not be lost by standing) add two heaped tablespoons capers. Never let sauce boil after addiug capers. V Celery Sauce- — Cut the tender parts of a head of celery very fine. Pour on water enough to cover them, cover the sauce pan and set where it will simmer one hour ; mix two tablespoons flour and four of outter ; when the celery has boiled one hour add to it the butter nnd flour, one pint milk or cream, season to taste, boil up once and serve with roast duck, or roast or boiled fowl. Chestnut Sauce.-^Take one half pound shelled chestnuts, and put them into boiling water for a few minutes; throw into cold water, take off thin inside skin and put them into a saucepan with half pint white stock and two strips lemon peel, or a teaspoon juice, and let them simmer an hour and a half, or until chestnuts are quite tender. Put the whole through a hair sieve with a wooden ppoon, add seasoning of cayenne and a gill of cream : let it just sim- mer, but not boil, and keep stirring all the time. Serve very hot and quickly. If milk is used instead of cream, two teaspoons but- ter and one of flour will be required; melt butter, stir in flour, and when smooth add to the mixture. If sauce is not perfectly smooth rub again through a sieve. To make Brown Chestnut Sauce take same proportions, using any soup stock, or the broth from the fowl, if boiled, stirring butter and flour over the fire until browned or add- ding a teaspoon caramel coloring. Serve either of the above sauces with roast turkey or other roast or boiled fowl. Crab Sauce. — Choose a nice fresh crab, pick all the meat away from the shell, and cut into small square pieces. Make a half pint drawn butter, put in the fish and season with salt, pounded mace and cayenne to taste ; let it gradually warm through and simmer two minutes. It should not boil. Almost equals lobster sauce and served the same. This latter sauce is nice prepared with pint Hollandaise Sauce to which is added the clftw of a boile^ lobster, cut in small dice, boiled a few moments and served. Currant Sauce. — Half an hour before venison is done pick over an ounce of dried currants, wash them well, put them over the fire in half pint hot water and boil them fifteen minutes ; then add two heaping tablespoons bread crumbs, one of butter, a palatable seas* oning of salt and pepper, and six wnole cloves, and Doil the sauce gently ; just before serving it add a tablespoon currant jelly beaten with a cup water or stock, or gravy from the game. Serve with venison or other game. 114 CATSUPS AND SAUCES. Currant Jelly Sauce. — Three tablespoons butter, one onion, one bay leaf, one sprig celery, two tablespoons vinegar, half cup cur- rant jelly, one tablesnoon flour, one pint stock

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