Black Currant Jelly Sauce

Into a saucepan put two tablespoonfuls of flour with one nicely chopped onion and two ounces of butter; stir over the fire until browned, then pour in half a pint of clear gravy; add a bay leaf, a little lemon peel, two tablespoonfuls of crushed juniper berries, one wineglassful of red wine, and one tablespoonful each of vinegar and chili vinegar. Season with salt and pepper to taste, stir it over the fire and boil for eight or ten minutes. Strain through a fine sieve before serving.

Red Currant Jelly Sauce

Put into a saucepan half a teacupful of red currant jelly, with half a teacupful of sherry wine, a tablespoonful of caster sugar, and the strained juice of half a lemon. Stir the sauce over the fire until the jelly has dissolved, then add a few drops of cochineal, just sufficient to tinge, and a small quantity of powdered mace. The sauce is then ready for serving.