Jelly sauce
Make a cupful of a brown sauce of butter, browned flour and a little caramel. Heat boiling hot and beat in four or five teaspoonfuls of currant or other tart jelly.
Serve with game, lamb or mutton.
Make a cupful of a brown sauce of butter, browned flour and a little caramel. Heat boiling hot and beat in four or five teaspoonfuls of currant or other tart jelly.
Serve with game, lamb or mutton.