Sauce for Venison
From The modern baker, confectioner and caterer (1911).
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A historical recipe
The modern baker, confectioner and caterer, by John Kirkland and University of Leeds. Library (1911).
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
1
1 ingredient
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a gill of port wine
Method
-
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- Reduce a gill of port wine to half its quantity, and add a small jar of red-currant jelly.
- Add 1 pt.
- of Espagnole sauce;
- strain and serve.
Cookware for this recipe
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Sieve