Yield: 6 servings
1/4 LB sugar
1/2 pt champagne vinegar
6 oz white or red currant jelly
6 oz white or red wine
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 in a small sweetmeat-glass. This sauce answers well for hare, fawn, or and for roast venison 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. Heat to boiling, stirring occasionally, reduce heat and cover.
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