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Jelly Sauce for Meats

A historical recipe from The Auxiliary cook book, by Hebrew Sheltering Guardian Society. Auxiliary Society (1909).

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A historical recipe

The Auxiliary cook book, by Hebrew Sheltering Guardian Society. Auxiliary Society (1909). Project Gutenberg eBook #68909.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 3 ingredients

  1. a tumbler of some jelly
  2. a tablespoon of butter
  3. a tablespoon of claret

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. In an earthen saucepan melt over a slow fire a tumbler of some jelly, either currant or grape.
  2. When it is melted and warm, stir in a tablespoon of butter.
  3. Let all come to a boil, pour into a hot dish, in which it is to be served, add a tablespoon of claret or red wine and serve at once.
  4. This sauce goes well with mutton or lamb.
  5. Mrs.
  6. Katz

Plating

Cookware for this recipe

  • Saucepan
  • Wooden spoon
Source Public domain in the USA
Credit

From The Auxiliary cook book, by Hebrew Sheltering Guardian Society. Auxiliary Society (1909). Digitised by Project Gutenberg, eBook #68909 (https://www.gutenberg.org/ebooks/68909). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.