Wine Sauce For Venison

A quarter of a pint of claret, or port wine, half the quantity of water, and two tablespoonful of sugar; let it once boil up for the sugar to melt, and send up in a sauce boat.

Observations

This will do equally well for a hare.

Vinegar Sauce For Venison

Put into a silver, or very clean and well tinned saucepan, half a pint of the best white-wine vinegar, and a quarter of a pound of the finest loaf-sugar; set it over the fire, and. let it simmer gently; skim it carefully, and pour it through a flannel jelly bag, and send it up in a basin.

Observations

Some people like this better than the sweet wine sauces.

Sweet Sauce For Venison

Put some currant jelly into a stewpan; when it is melted, pour it into a sauce-boat.

Observations

Many add port wine.

Mutton Gravy For Venison

The best gravy for venison, is that made of the trimmings of the joint: if this is all used, and you have not trimmings enough, cut a scrag of mutton in pieces, and fry it a little brown in an iron fryingpan; put it into a clean stewpan, with a quart of boiling water, cover it close, and let it simmer gently for an hour, then uncover your stewpan, let it reduce to a pint, drain it through a hair sieve, take the fat off, and send it up in a boat. It is only to be seasoned with salt, that it may not overpower the natural flavour of the meat.

Curry Sauce

Is made by stirring a sufficient quantity of curry powder into gravy, or melted butter. The composition of curry powder varies so much, we cannot give any specific receipt as to the quantity. The cook must add it by degrees, tasting as she proceeds, and taking care not to put in too much.

Soup-Herb And Savoury Powder, Or Double, Relish Sauce

Is made in the same way with the powder, No. 385.