SAUCE, Sweet, for Venison.
Ingredients.—A small jar of red-currant jelly, 1 glass of port wine. Mode.—Put the above ingredients into a stewpan, set them over the fire, and, when melted, pour in a tureen and serve. It should not be allowed to boil. Time.—5 minutes to melt the jelly. Average cost, for this quantity, 1s.