German Sauce For Boar's Head

Mix in a basin a gill of salad-oil, a wineglassful of vinegar, half a pound of bruised red currant jelly, two ounces of pounded white sugar, the juice of two oranges, and the rind of one shred very fine, a large stick of horse-radish grated, and a tablespoonful of French mustard.

This sauce must be served cold; it is equally good with brawn.