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
Food is an important part of a balanced diet. |
| Fran Lebowitz |
My mother's menu consisted of two choices: Take it or leave it. |
| Buddy Hackett |
Food, one assumes, provides nourishment; but Americans eat it fully aware that small amounts of poison have been added to improve its appearance and delay its putrefaction. |
| John Cage |
This Recipe for Venison Sauces is one of thousands in the Recipes-to-go Meat Cookbook.
The second day of a diet is always easier than the first. By the second day you're off it. |
| Jackie Gleason |
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Food Tip |
He who eats alone chokes alone. |
| Proverb |
This is a recipe for Venison Sauces from the recipe cookbook of Recipes-to-go (Meat)
Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on. |
| George Bernard Shaw |
A crust eaten in peace is better than a banquet partaken in anxiety. |
| Aesop |
A three-year-old gave this reaction to her Christmas dinner: "I don't like the turkey, but I like the bread he ate." |
| Author Unknown |
“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.” |
| Pearl Buck (1892-1973) American Nobel Prize winning author. |
If we're not willing to settle for junk living, we certainly shouldn't settle for junk food. |
| Sally Edwards |
Forget love... I'd rather fall in chocolate! |
| Author Unknown |
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