No. 20 — Wine Sauce for Venison or Mutton — La Cuisine Creole by Lafcadio Hearn

No. 20 Wine Sauce for Venison or Mutton

Take from the stock pot a pint of the soup; let it boil down to half a pint; season with a dozen cloves, a teaspoon of salt, and a little pepper; then stir in a cup of wine, or of currant jelly.

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