N.B. Many send it to table without melting. To make currant-jelly, see [No. 479*].
This is a more salubrious relish than either spice or salt, when the palate protests against animal food unless its flavour be masked. Currant-jelly is a good accompaniment to roasted or hashed meats.
Mutton Gravy for Venison or Hare.—(No. 347.)
The best gravy for venison is that made with the trimmings of the joint: if this is all used, and you have no undressed venison, cut a scrag of mutton in pieces; broil it a little brown; then put it into a clean stew-pan, with a quart of boiling water; cover it close, and let it simmer gently for an hour: now uncover the stew-pan, and let it reduce to three-quarters of a pint; pour it through a hair-sieve; take the fat off, and send it up in a boat. It is only to be seasoned with a little salt, that it may not overpower the natural flavour of the meat. You may colour it with a very little of [No. 322].
N.B. Some prefer the unseasoned beef gravy, [No. 186], which you may make in five minutes with [No. 252].
The queen’s gravy of mutton, as made by her Majesty’s “Escuyer de Cuisine,” Monsieur La Montagne. “Roast a juicy leg of mutton three-quarters; then gash it in several places, and press out the juice by a screw-press.”—From Sir Kenelm Digby’s Cookery, 18mo. London, 1669.
Curry Sauce,—(No. 348.)
Is made by stirring a sufficient quantity of curry stuff, ([No. 455]) into gravy or melted butter, or onion sauce (Nos. [297], [298]), or onion gravy ([No. 299], or [No. 339]).
The compositions of curry powder, and the palates of those who eat it, vary so much, that we cannot recommend any specific quantity. The cook must add it by degrees, tasting as she proceeds, and take care not to put in too much.
Obs.—The curry powder ([No. 455]) approximates more nearly to the best Indian curry stuff, and is an agreeable and well-blended mixture of this class of aromatics.