Currant-Jelly Sauce
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
An old favorite to serve with venison or mutton.
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 52. The excerpt below is the record exactly as published.
URRANT- JELLY sauce is an old favorite to serve with venison or mutton. To one tablespoonful of butter add one of flour, browned in the oven ; cook together till they bubble and be^n to darken, when a cupful of con- somme or brown soup-stock should be poured in slowly. To darken still more add a few drops of caramel. Just before taking from the fire stir in half a cup of currant jelly
Cook this with the app: pantry check, scaling, and the assistant.