Wine Sauce for Game
From Original White House Cookbook, 1887
Serves 1
Especially nice with venison.
Presented as published in 1887. 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 Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 101. The excerpt below is the record exactly as published.
WINE SAUCE FOR GAME. Half a glass of currant jelley, half a glass of port wine, half a glass of water, a tablespoonful of cold butter, a teaspoonful of salt, the juice of half a lemon, a pinch of cayenne pepper and three cloves
Cook this with the app: pantry check, scaling, and the assistant.