Jelly-Sauce for Venison
From Consult me, 1902
Serves 4
Serve with French beans.
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 Consult me (1902) by Robert Kemp Philp, page 514. The excerpt below is the record exactly as published.
Currant-jelly must be served in a boat. Formerly pap-sauce was eaten with venison ; which, as some still like it, it may be necessary to direct. Grate white bread, and boil it with port ■wine, water, and a large stick of cinnamon ; and when quite smooth, take out the cinnamon, and add sugar. Claret may be used for it. Make the jelly-sauce thus. Beat some currant-jelly and a spoonful or two of port wine
Cook this with the app: pantry check, scaling, and the assistant.