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Venison Sauce
From Dora's cook book, 1888
Serves 1
Presented as published in 1888. 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 Dora's cook book (1888) by Dora E. Fairfield, page 16. The excerpt below is the record exactly as published.
VENISON SAUCE. Take half a pint of the liquor the meat was boiled in, mix two teaspoonfuls of browned flour with a little water, and stir it in when the gravy boils—season it with cloves and salt; add a tablespoonful of warm currant jelly, and, just before taking from the fire, a gill of wine
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