Venison Sauce
From A year's cookery, 1880
Serves 4
Perfect for accompanying roasted meats.
Presented as published in 1880. 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 A year's cookery (1880) by Phillis Browne, page 263. The excerpt below is the record exactly as published.
Venison Sauce. Scarlet Runners. Potatoes. Mountain Pudding Cheese. Brown and White Bread and Butter. Milk Rolls. Apple Jelly. Rice Cake. Cold Mutton. Haricot Salad. Sliced Tomatoes. Damson Pie. Cheese. Breakfast. — Ham Toast (March 28th) ; Ptizzared Haddock (September 10th) ; Milk Polls (August 26th) ; Plum Porridge (August 31st). Dinner. — Soles, Filleted, Rolled, and Baked (March 1st) ; Brown Butter Sauce (February 12th) ; Boast Saddle of Mutton (March 4th). Venison Sauce. — Melt two table-spoonfuls of red currant jelly, and mix with it a table-spoonful of port or clare
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