VENISON SAUCE.
Take equal quantities of claret and currant jelly, and some brown sugar; put it down and let it stew till thick; send hot to table; this sauce is very good for venison or roast leg of mutton.
Take equal quantities of claret and currant jelly, and some brown sugar; put it down and let it stew till thick; send hot to table; this sauce is very good for venison or roast leg of mutton.