CURRANT SAUCE
- 3 ozs. (3 tablespoonfuls) currants
- 1 tablespoonful fine bread crumbs
- 4 cloves
- 1 oz. (1 heaping tablespoonful) butter
- 1 wineglassful port wine
- 1 blade mace
Wash the currants and put them with the other ingredients into a fireproof dish, cook gently for twenty minutes, stirring till smooth, and serve in an earthenware sauce boat.
The cloves and mace should be tied in muslin or cheesecloth and removed before the sauce is served.
This sauce is good served with venison.