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Sauce for Venison or Beef
From Kentucky receipt book, 1903
Serves 4
Presented as published in 1903. 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 Kentucky receipt book (1903) by Mary Harris Frazer, page 55. The excerpt below is the record exactly as published.
Sauce for Venison or Beef. Pour large tablespoons of currant jelly, 4 pickles, sliced very thin, 4 tablespoons of vinegar, 1 tablespoon of butter, 1 teaspoon of mace, 1 teaspoon of black pepper, 1 teaspoon of mustard
Cook this with the app: pantry check, scaling, and the assistant.