nut-freeegg-freesoy-freefish-freeshellfish-free
Game Sauce
From Banquets of the nations, 1911
Serves 2
Presented as published in 1911. 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 Banquets of the nations (1911) by Robert H. Christie, page 61. The excerpt below is the record exactly as published.
game sauce. Game Sauce. Take a spoonful of the dripping which came from the venison when roasted (a cupful of good game stock will do as well). Put on the fire with some browned flour, 'a bit of butter, two glasses of claret, and dessert- spoonful of red currant jelly, a little salt, cayenne, a squeeze of lemon
Cook this with the app: pantry check, scaling, and the assistant.