Recipes > Sauces & Spreads > Currant Jelly Sauces > Jelly Sauce

Jelly Sauce

(Game and mutton)

Ingredients

  • 1 tumblerful of currant or of grape jelly
  • 1 tablespoonful of butter
  • 1 tablespoonful of sherry or of red wine

Instructions

Melt the jelly in a saucepan; add slowly the butter. Let boil one minute; remove, and just before serving add the sherry or red wine.

Print

Print recipe/article only

Source

The Century Cook Book (1901).


comments powered by Disqus