Venison Sauce

Ingredients

• about a quarter of a pound of lean ham
• a little butter
• thyme
• a bay-leaf
• half a dozen green onions
• some parsley
• a wineglassful of French vinegar
• about half a pint of some red wine
• a small ladleful of good brown gravy
• a little good stock

Method

1. 1

   Chop ham finely and cook with butter, thyme, bay-leaf, green onions, and parsley.

2. 2

   Add vinegar and reduce by half.

3. 3

   Then add brown gravy, red wine, and stock.

4. 4

   Skim until reduced to proper consistency, finishing with red-currant jelly and orange juice.

As published

This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 63. The excerpt below is the record exactly as published.

a little butter, thyme, a bay-leaf, half a dozen green onions, and some parsley. Add to this a wineglassful of French vinegar. Let the whole boil on the fire till it is reduced to about half the original quantity. Then add a small ladleful of good brown gravy, about half a pint of some red wine, and a little good stock

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