Currant Jelly Sauce

Ingredients

• three tablespoonfuls of butter
• one onion
• one bay leaf
• one sprig of celery
• two tablespoonfuls of vinegar
• half a cupful of currant jelly
• one tablespoonful of flour
• one pint of stock
• salt
• pepper

Method

1. 1

   Cook butter and onion until colored, add flour and herbs, stir until brown.

2. 2

   Add stock, simmer for twenty minutes, strain, and add jelly until melted.

As published

This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 56. The excerpt below is the record exactly as published.

CURRANT JELLY SAUCE. Three tablespoonfuls of butter, one onion, one bay leaf, one sprig of celery, two tablespoonfuls of vinegar, half a cupful of currant jelly, one tablespoonful of flour, one pint of stock, salt, pepper

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