vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Jelly Sauce No. 1
From The art of cookery, 1899
Serves 4
Presented as published in 1899. 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 art of cookery (1899) by Emma P. Ewing, page 57. The excerpt below is the record exactly as published.
two tablespoonfuls of currant or other acid jelly, cook till melted and hot, season with salt and mixed pepper, and serve with venison steaks, mutton chops, or broiled birds. Jelly Sauce No. 2. — To two cups of brown sauce add one cup of currant jelly, heat till dissolved and boiling, 130 The Art of Cookery. season to taste, and serve with roast venison, mutton, or wild ducks. Jelly Sauce No. 3. — Cook together in a sauce-pan two tablespoonfuls of butter
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