1/4 lb sugar
1/2 pt champagne vinegar
1 sweet sauce:
6 oz white or red currant jelly
6 oz white or red wine
A Recipe for
Venison Sauces
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This Recipe for Venison Sauces is one of thousands in the Recipes-to-go Meat Cookbook.
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This is a recipe for Venison Sauces from the recipe cookbook of Recipes-to-go (Meat)
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Sharp Sauce:
Sharp Sauce:--A quarter-pound of the best loaf-sugar, or white
candy-sugar, dissolved in a half-pint of Champagne vinegar, and
carefully skimmed.
Sweet Sauce:--Melt some white or red currant jelly with a glass of
white or red wine, whichever suits best in color; or serve jelly
unmelted in a small sweetmeat-glass. This sauce answers well for
hare, fawn, or kid, and for roast mutton to many tastes.
Gravy for Venison:--Make a pint of gravy of trimmings of venison or
shanks of mutton thus: broil the meat on a quick fire till it is
browned, then stew it slowly. Skim, strain, and serve the gravy it
yields, adding salt and a teaspoonful of walnut pickle.
From: The Scots Kitchen with Old-time Recipes Shared By: Pat Stockett
Serves: 6
Venison Sauces Recipe brought to you by Recipes To-Go