Currant-jelly Sauce ( for Venison ).
A simple sauce made of currant jelly melted with a little water is very nice; yet Francatelli’s receipt is much better, viz.:
“Bruise half a stick of cinnamon and six cloves; put them into a stew-pan with one ounce of sugar and the peel of half a lemon, pared off very thin, and perfectly free from any portion of white pulp; moisten this with one and a half sherry-glassfuls of port-wine, and set the whole to gently simmer or heat on the stove for half an hour; then strain it into a small stew-pan containing half a glassful of currant jelly. Just before sending the sauce to the table, set it on the fire to boil, in order to melt the currant jelly, and so that it may mix with the essence of spice, etc.”