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 the onion begins to color.

2. 2

   Add flour and herbs, stir until brown.

3. 3

   Add stock and simmer for 20 minutes.

4. 4

   Strain, skim fat, add jelly, and stir until melted.

5. 5

   Serve with game.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 101. The excerpt below is the record exactly as published.

CURKANT 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

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