Miss Parloa's Young Housekeeper / Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three

by Maria Parloa

Currant Jelly Sauce.

1 tablespoonful of butter.

1 teaspoonful of flour.

1/2 teaspoonful of salt.

1/8 teaspoonful of pepper.

1 teaspoonful of vinegar.

1 tablespoonful of currant jelly.

1 small bay leaf.

1 clove.

1 teaspoonful of minced onion.

1 gill of stock.

Cook the butter and onion together for five minutes. Add the flour, and stir until smooth and frothy. Gradually add the stock, stirring all the time. When the sauce boils up, add the other ingredients, and simmer for five minutes. Strain, and serve hot.

This sauce is for roast venison or mutton.