Red-Currant Sauce for Venison
From Cassell's dictionary of cookery, 1892
Serves 4
This sauce can be served hot or cold.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 2208. The excerpt below is the record exactly as published.
a large table-spoonful of red-currant jelly, a table-spoonful of powdered white sugar, and a large wine-glassful of port or claret
Cook this with the app: pantry check, scaling, and the assistant.