Title: Venison Sauces
Categories: Ethnic Meat Sauce
Yield: 6 Servings

1/4	lb	Sugar
1/2	pt	Champagne vinegar
		Sweet Sauce:
6	oz	White or red currant jelly
6	oz	White or red wine

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

previous

next