Venison Steak, Londonderry Sauce

Ingredients

• a gill of currant jelly
• half an ounce of citron
• the zest of half a small, sound lemon
• a glassful of good port wine
• the equivalent of the third of a saltspoonful

Method

1. 1

   Prepare the steaks as for the previous recipe.

2. 2

   Cook citron and lemon zest in port wine for 2-3 minutes.

3. 3

   Add currant jelly, stir until dissolved, add Cayenne pepper, and boil.

4. 4

   Pour sauce over overlapping steaks and serve hot.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 225. The excerpt below is the record exactly as published.

Venison Steak, Londonderry Sauce.— To be prepared the same as for the above (No. 879). Cut into Julienne-shaped pieces half an ounce of citron, also the zest of half a small, sound lemon cut in the same way. Place them in a saucepan with a glassful of good port wine ; cook for two or three minutes at most. Add now a gill of currant jelly, stir all well together until the jelly is thoroughly dissolved, add just a little Cayenne pepper, but no more than the equivalent of the third of a saltspoonful

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