JELLY SAUCE FOR MEATS
In an earthen saucepan melt over a slow fire a tumbler of some jelly, either currant or grape. When it is melted and warm, stir in a tablespoon of butter. Let all come to a boil, pour into a hot dish, in which it is to be served, add a tablespoon of claret or red wine and serve at once. This sauce goes well with mutton or lamb.
Mrs. Katz