Recipe or source entry
Venison Sauce
Two tablespoonfuls of port wine, a small stick of cinnamon bruised, the thin rind of a lemon, half a pound of red-currant jelly; boil for five minutes, and strain into a sauceboat.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter01/venison-sauce.html- Legacy revision
8531e8373e9b- Source checksum
265a1256b4e3e147e0d71480fc1792152fb837c59499ee95f8421f156654e302- Legacy text checksum
144e080e2a7ed9ec50feae983be3cf8c50ceec27c269ebde889a370ff9d73025
Cite this page
Venison Sauce. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter01/venison-sauce.html