Wine Sauce For Venison Or Mutton Recipe

Warm half a pint of the drippings, or liquor the meat was boiled in--mix

a couple of tea spoonsful of scorched flour with a little water, and

stir it in when the gravy boils. Season it with salt, pepper, and

cloves--stir a table spoonful of currant jelly in, and just before you

take it from the fire, half a tumbler of wine. Many people prefer melted

currant jelly to any other sauce for venison or mutton.

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