Currant Jelly Sauce

Ingredients

• Three table -spoonfuls of butter
• one onion
• one bay leaf
• one sprig of celery
• two table -spoonfuls of vinegar
• half a cupful of currant jelly
• one table-spoonful of flour
• one pint of stock
• salt
• pepper

Method

1. 1

   Cook the butter and onion until the latter begins to color.

2. 2

   Add the flour and herbs.

3. 3

   Stir until brown; add the stock, and simmer twenty minutes.

4. 4

   Strain, and skim off all the fat.

5. 5

   Add the jelly, and stir over the fire until it is melted.

6. 6

   Serve with game.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 111. The excerpt below is the record exactly as published.

Currant Jelly Sauce. Three table -spoonfuls of butter, one onion, one bay leaf, one sprig of celery, two table -spoonfuls of vinegar, half a cupful of currant jelly, one table-spoonful of flour, one pint of stock, salt, pepper

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