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Currant Sauce
From The household cook book, 1902
Serves 1
Good with game and poultry.
Presented as published in 1902. 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 The household cook book (1902) by Smiley, James B[ethuel],, page 73. The excerpt below is the record exactly as published.
CURKANT SAUCE. 1 cup of soup^stock. 1 mustard=spoon of cloves 1 teaspoon of salt. and black pepper. 1 tumbler of currant jelly. Juice and rind of 1 lemon. Put a piece of butter the size of an egg in a sauce-pan with the above ingredients, and let them come to the boiling point; then add 1 tablespoon of corn-starch
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