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Currant Sauce
From The new practical housekeeping, 1890
Serves 1
Serve with venison or game.
Presented as published in 1890. 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 new practical housekeeping (1890) by Estelle Woods Wilcox, page 92. The excerpt below is the record exactly as published.
Currant Sauce. — Half an hour before venison is done pick over an ounce of dried currants, wash them well, put them over the fire in half pint hot water and boil them fifteen minutes ; then add two heaping tablespoons bread crumbs, one of butter, a palatable seas* oning of salt and pepper, and six wnole cloves, and Doil the sauce gently ; just before serving it add a tablespoon currant jelly
Cook this with the app: pantry check, scaling, and the assistant.