Currant Jelly Sauce

Ingredients

• 1 tablespoonful of butter
• 1 teaspoonful of onion
• 1 teaspoonful of flour
• 1 gill of stock
• 1/2 teaspoonful of salt
• 1/4 teaspoonful of pepper
• 1 teaspoonful of vinegar
• a small bay leaf
• a clove
• a tablespoonful of currant jelly

Method

1. 1

   Cook butter and onion together in a small saucepan.

2. 2

   After 5 minutes, add flour and stir until smooth.

3. 3

   Gradually add stock, stirring constantly.

4. 4

   When sauce boils, add salt, pepper, vinegar, bay leaf, clove, and currant jelly.

5. 5

   Simmer for 5 minutes, strain, and serve hot.

As published

This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 47. The excerpt below is the record exactly as published.

CURRANT JELLY SAUCE. This sauce, by the way, is delightful for roast venison or mutton. Cook together in a small saucepan 1 tablespoonful of ibutter and 1 teaspoonf ul of onion. At the end of 5 min- utes add 1 teaspoonful of flour and stir until smooth. Grad- ually add 1 gill of stock, stirring all the time. When the sauce boils up add a V2 teaspoonful of salt, a Vs teaspoonful of pepper, a teaspoonful of vinegar, a small bay leaf, a clove and a tablespoonful of currant jelly

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