Wine Sauce for Venison or Mutton
From La cuisine creole, 1885
Presented as published in 1885. 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 La cuisine creole (1885) by Lafcadio Hearn, page 19. The excerpt below is the record exactly as published.
WINE SAUCE FOR VENISON OR MUTTON. Take from the stock pot a pint of the soup ; let it boil down to half a pint; season with a dozen cloves a tea- spoon of sait, and a little pepper ; then stir in a cup of wine, or of currant jelly.
Cook this with the app: pantry check, scaling, and the assistant.