Currant Jelly Sauce

Ingredients

• $ cup sugar
• 2 teaspoons arrowroot
• 4 glass currant jelly
• 1 cup water
• 4 cup Sherry wine
• Cold water

Method

1. 1

   Mix sugar, jelly, and water, bring to a boil for seven minutes.

2. 2

   Dilute arrowroot with cold water, add to boiling mixture, and boil for five minutes.

3. 3

   Add Sherry wine.

Nutrition per serving

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 60. The excerpt below is the record exactly as published.

CURRANT JELLY SAUCE. Brortep Witp Duck. Oranae Saxap. FRozEN NEAPOLITAN CHARLOTTE. MurseMancow WAFERS. Sattep ALMONDS. BoNnBONS. Cracnms, CHEESE. Caré Norr. Company and Formal Dinners. 227 CONSOMME WITH MACARONI. Serve consommé with rings of macaroni cooked in boiling salted water until soft. FISH CUTLETS. Remove skin and bones from a thick piece of halibut, finely chop fish and force through a sieve; there should be one and one-third cups. Pound in a mortar, adding gradually whites of two eggs. Add one and one-third cups heavy cream and season with salt, pepper and cayenne. Turn into buttered cutlet moulds, set in pan of hot water, cover with buttered paper and bake until fish is firm. Turn on a serving dish and pour around Dutch Sauce. DUTCH SAUCE. Yolks 3 eggs 4 teaspoon salt 8 tablespoons olive oil 1 tablespoon chopped pars- 4 cup vinegar ley Few grains pepper Mix first four ingredients in a small sauce pan, place in a larger sauce pan containing hot water and cook over the fire, stirring constantly, until mixture thickens ; then ‘add parsley. CUCUMBER RIBBONS. (See p. 147, under Easter Dinners, Menu No. IT.) GLAZED SWEETBREADS. Parboil a sweetbread cut in two lengthwise, sprinkle with salt, dredge with flour and sauté in butter until delicately browned. Add one-half cup white stock and cook until reduced to a glaze. Remove sweetbread to 228 What to Have for Dinner. hot serving dish and pour over glaze. Serve with French beans. FRENCH BEANS. Drain one can French beans, put in strainer and pour over one quart cold water. Put in sauce pan, and add three tablespoons butter. When thoroughly heated sea- son with salt. SADDLE OF LAMB OR MUTTON. Order saddle dressed at market. Wipe, roll flaps under and tie in shape. Put on rack in dripping pan, sprinkle with salt and dredge meat and bottom of pan with flour. Bake in a hot oven, and baste every five minutes with one-third cup butter melted in one-half cup boiling water. Serve cooked rare with Currant Jelly Sauce. CURRANT JELLY SAUCE. $ cup sugar 2 teaspoons arrowroot 4 glass currant jelly Cold water 1 cup water 4 cup Sherry wine

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