[Update my dinner status], I'm making this tonight.
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Sharp Sauce: Sharp Sauce:--A quarter-pound of the best loaf-sugar, or white candy-sugar, dissolved in a half-pint of Champagne vinegar, and carefully skimmed. Sweet Sauce:--Melt some white or red currant jelly with a glass of white or red wine, whichever suits best in color; or serve jelly unmelted in a small sweetmeat-glass. This sauce answers well for hare, fawn, or kid, and for roast mutton to many tastes. Gravy for Venison:--Make a pint of gravy of trimmings of venison or shanks of mutton thus: broil the meat on a quick fire till it is browned, then stew it slowly. Skim, strain, and serve the gravy it yields, adding salt and a teaspoonful of walnut pickle. From: The Scots Kitchen with Old-time Recipes Shared By: Pat Stockett From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
