Old Currant Sauce for Venison
From The domestic oracle (1826).
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A historical recipe
The domestic oracle, by Murray, Alexander, fl. and University of Leeds. Library (1826).
United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 5 ingredients
- an ounce of dried currants
- a pint of water a few minutes
- a glass of port wine
- a pound of powdered sugar
- a stick of cinnamon
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.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Boil an ounce of dried currants in half a pint of water a few minutes, then add a small tea-cupful of bread crumbs, six cloves, a glass of port wine, and a small piece of butter.
- Stir the whole till it is smooth.
- Another old Sauce for Venison.
- Simmer in a pint of port wine, half a pound of powdered sugar, and a stick of cinnamon, till the liquor becomes pretty thick, without boiling ;
- then cut some bread into small dice, soften it in water, put it into the sauce, take out the cinnamon, and boil the rest together.
- Sometimes the bread is first boiled with the wine and spice till quite smooth, and the sugar added when the latter is taken out.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Wooden spoon