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Sauce for Venison or Game
From The Landmarks club cook 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 The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 57. The excerpt below is the record exactly as published.
sauce for venison or game. Melt two ounces of butter in a saucepan, to which add two ounces flour, and put on a slow fire, stirring until colored a nice brown, then mix with the flour and butter a pint of stock, one and one-half ounces of lean raw ham, one carrot, an onion, piece of celery, two cloves, pinch of salt and pepper; stir until beginning to boil, simmer gently for one hour, remove the fat. Use one-half pint of the above sauce and one-eighth pint of currant jelly
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