Currant Sauce
- 1 cup of soup-stock
- 1 teaspoon of salt
- 1 tumbler of currant jelly
- 1 mustard spoon of cloves and black pepper
- Juice and rind of 1 lemon
Put a piece of butter the size of an egg in a sauce pan with the above ingredient, and let them come to the boiling point; then add 1 tablespoon of corn-starch wet with a little water; stir until it thickens, then send to the table. Good with game and poultry.
Submitted by Oct 23, 2009
15 min
30 min
45 min