Port Wine Sauce

Name: Port Wine Sauce
Ingredients: ¼ pint gravy from roast venison or mutton; 1 wineglass of port; 1 teaspoonful of red currant jelly

From Home cookery, 1898

Presented as published in 1898. 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 Home cookery (1898) by North Midland School of Cookery, page 73. The excerpt below is the record exactly as published.

Port Wine Sauce. Quarter-pint gravy from roast venison or mutton. One wineg-lass of port. One teaspoonful of red currant jelly

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