Venison Sauce

Ingredients

• one tablespoonful of butter
• a teaspoonful of mustard
• three tablespoonfuls of currant jelly
• three tablespoonfuls of vinegar
• a dash of cayenne pepper
• some grated nutmeg
• three tablespoonfuls of chopped pickles

Method

1. 1

   Stir together butter, mustard, and currant jelly until blended.

2. 2

   Add vinegar, nutmeg, and cayenne pepper.

3. 3

   Heat over fire until boiling, then add chopped pickles and serve immediately.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 391. The excerpt below is the record exactly as published.

Venison Sauce (also used for mut- ton).— Stir together one table-spoon- ful of butter with a teaspoonful of mustard and three table - spoonfuls of currant jelly. When these are well blended, add three table-spoon- fuls of vinegar, some grated nutmeg, and a dash of cayenne pepper. Place the sauce over the fire, and when it comes to the boiling-point add three table-spoonfuls of chopped pickles and serve at once. Verte Sauce. — Start an ordinary mayonnaise. The yolk of a very fresh egg, two gills of good olive oil poured drop by drop, Stirling all the time with a wooden spoon, always in the same direction, and not too fast. Add half a teaspoonful of salt and a good pinch of pepper. Then add the following fine herbs : half a table- spoonful of chopped parsley and water- cress, a teaspoonful of shallots. These fine herbs must be chopped very fine and put through a fine strainer. To finish the sauce pour drop by drop, stirring meanwhile, half a table- spoonful of tarragon vinegar. The sauce must have the consistency of butter. The olive oil must be at a moderate temperature. A fine sauce with celery is made in the same way, but instead of fine herbs put three table-spoonfuls of celery chopped ex- ceedingly fine ; take the most tender part. This celery stirred into the mayonnaise makes a delicious relish for the fish, whether bass, salmon- trout, or other fish be used. Vinaigrette, Sauce a la, is com- posed of salad oil, vinegar, finely chopped parsley, and shallots, onions, or chives, with pepper and salt to taste. It is suitable for every kind of cold meat, and is admirable with cold salmon, turbot, or indeed any sort of cold fish. Hard-boiled eggs are also extremely good with sauce a la vinaigrette ; so are many kinds of cold vegetables, and especially asparagus ; in fact, this is quite as often eaten cold as hot in Paris, and always a la vinaigrette. When used with cold meat, and particularly with calf’s head, the addition of a few White Sauce SAUSAGES Savory Beefsteak capers to the sauce is an improve- ment; and with cold roast meat a gherkin cut up fine is excellent. Rub up the salt and pepper with a little vinegar, then add as much oil as you please, with chopped parsley, shal- lot, gherkins, or capers, according to convenience or taste. White Sauce. — Two table-spoonfuls of butter

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