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Jelly Sauce for Meats
From The home cook book, 1905
Serves 4
Goes well with mutton and lamb.
Presented as published in 1905. 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 home cook book (1905) by Christine Frederick, page 81. The excerpt below is the record exactly as published.
JELLY SAUCE FOR MEATS In an earthen or porcelain saucepan melt over a slow fire a tumbler of some jelly — either currant or grape — and when it is melted and warm stir in a tablespoon of butter. Let all come to boil, pour into the hot dish in which it is to be served, add a tablespoon of claret or other red wine
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