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GERMAN SAUCE (for brawn, cold pickled Pork, or Boar's head)

Dissolve a quarter of a pound of red currant jelly, and mix with it the juice, and thinly-shredded rind of a large orange, a heaped table-spoonful of scraped horse-radish, a table-spoonful of finely-sifted sugar, a dessert-spoonful of mixed mustard, two table-spoonfuls of vinegar, and four of salad-oil. Put the sauce in a cool place till wanted, and send to table in a tureen. Time, twenty minutes to prepare. Probable cost, 9d. Sufficient for half a pint of sauce.