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Currant Sauce for Sucking Pig or Venison

Wash and pick one ounce of dried currants. Boil in half a pint of water for a few minutes, and pour them over a cupful of finely-grated bread-crumbs. Let them soak for a while. Beat them well with a fork, and stir them into a cupful of good melted butter. Add two table spoonfuls of the brown gravy made for the pig, a glass of port, and a pinch of salt. Stir the sauce over the fire until it is quite smooth. Sometimes currants are simply washed and dried, and sent in on a dish with the pig. Time, half an hour. Probable cost, 6d. per pint, exclusive of the wine. Sufficient for a small pig.