Wine Sauce For Game

Ingredients

• One tablespoon butter
• % tumbler of port wine
• % tumbler of currant jelly
• % tumbler of cold water
• juice of ^ lemon
• 1 teaspoon salt
• 4 whole cloves
• a dash of cayenne pepper

Method

1. 1

   Simmer all ingredients for 5 minutes, adding gravy from the game.

2. 2

   Strain sauce and add the wine.

3. 3

   Serve hot with venison or game.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 59. The excerpt below is the record exactly as published.

Wine Sauce For Game. One tablespoon butter, % tumbler of port wine, ^ tumbler of currant jelly, ^ tumbler of cold water, juice of ^ lemon, 1 tea- spoon salt, 4 whole cloves, a dash of cayenne pepper. Simmer all ingredients 5 minutes, adding 4 tablespoons gravy from the game. Strain sauce and add the wine. Serve hot with venison or game. Currant Jelly Sauce. Half a tumbler of currant jelly, 2^ tablespoons butter, % onion sliced, 1 pint of stock, 1 tablespoon flour, 2 tablespoons tarragon vinegar, 1 bay leaf, 1 piece of celery, salt and pepper. Cook onion and butter until onion begins to color, then add flour and herbs, stir until brown ; add the stock and simmer 20 minutes. Strain and re- move all fat, return to saucepan ; add jelly, stir until melted. Serve with meat or game. 7 98 KENTUCKY RECEIPT BOOK. - — — - I . . ^ , Mushroom Sauce. ' Mushroom sauce is made by adding 1 tablespoon lemon juice to 1 cup of cream sauce and % cup mushrooms finely chopped. Brown sauce may be used instead of white sauce. Cream Sauce. One pint of cream, 1 tablespoon butter, ^ teaspoon salt

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