Jelly Sauce No. 3

Ingredients

• two tablespoonfuls of butter
• one tablespoonful of flour
• two tablespoonfuls of currant, cranberry, or other acid jelly
• one tablespoonful of lemon juice or vinegar
• quarter of a teaspoonful of mustard flour
• quarter of a teaspoonful of grated lemon peel
• a dozen olives, chopped fine
• a cup of broth or water from the roasting pan

Method

1. 1

   Cook together in a saucepan two tablespoonfuls of butter and one tablespoonful of flour until brown, add two tablespoonfuls of currant, cranberry, or other acid jelly, one tablespoonful of lemon juice or vinegar, quarter of a teaspoonful each of mustard flour, and grated lemon peel, half as much mace or nutmeg, a dozen olives, chopped fine, and a cup of broth or water from the roasting pan.

2. 2

   Simmer five minutes, season, and serve with roast duck, venison, or mutton — or use in re-warming cold roast duck, venison, or mutton.

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.

Jelly Sauce No. 3. — Cook together in a sauce-pan two tablespoonfuls of butter and one tablespoonful of flour until brown, add two tablespoonfuls of currant, cranberry, or other acid jelly, one tablespoonful of lemon juice or vinegar, quarter of a teaspoonful each of mus- tard flour, and grated lemon peel, half as much mace or nutmeg, a dozen olives, chopped fine, and a cup of broth or water from the roasting pan

Cook this with the app: pantry check, scaling, and the assistant.