Sauce for Game

Ingredients

• two table-spoonfuls of vinegar
• half a cupful of currant jelly
• one table-spoonful of flour
• one pint of stock
• salt
• pepper

Method

1. 1

   Cook the butter and onion until the latter begins to color.

2. 2

   Add the flour and herbs.

3. 3

   Stir until brown; add the stock, and simmer twenty minutes.

4. 4

   Strain, and skim off all the fat.

5. 5

   Add the jelly, and stir over the fire until it is melted.

6. 6

   Serve with game.

Nutrition per serving

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 111. The excerpt below is the record exactly as published.

two table -spoonfuls of vinegar, half a cupful of currant jelly, one table-spoonful of flour, one pint of stock, salt, pepper. Cook the butter and onion until the latter begins to color. Add the flour and herbs. Stir until brown ; MEAT AND FISH SAUCES. 231 add the stock, and simmer twenty minutes. Strain, and skim off all the fat. Add the jelly, and stir over the fire until it is melted. Serve with game. Bread Sauce for Game. Two cupfuls of milk, one of dried bread crumbs, a quarter of an onion, two table- spoonfuls of butter, and salt and pep- per. Dry the bread in a warm oven, and roll into rather coarse crumbs. Sift ; and put the fine crumbs which come through, and which make about one-third of a cupful, on to boil with the milk and onion. Boil ten or fifteen minutes, and add a table-spoonful of butter and the seasoning. Skim out the onion. Fry the coarse crumbs a light brown in the remaining butter, which must be very hot before they are put in. Stir over a hot fire two minutes, being watchful not to burn. Cover the breasts of the roasted birds with these, and serve the sauce poured around the birds, or in a gravy dish. 232 MISS PARLOA'S NEW COOK BOOK. FORCE-MEAT AND GARNISHES. Force-Meat for Game. One pound of clear uncooked veal, a quarter of a pound of fat pork, one pound of boiled ham, one quart of milk, one pint of bread crumbs, half a cupful of butter, three table- spoonfuls of onion juice, one table -spoonful of salt, half a teaspoonful of pepper

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