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Hare, Wine Sauce For

Take three table-spoonfuls of good unflavoured gravy. Mix with it three table-spoonfuls of claret, put it on the fire, and stir into it one table-spoonful of red currant jelly. When quite hot, serve as quickly as possible. The sauce will be much improved if two cloves and a tiny piece of stick cinnamon are boiled in it for a few minutes before the gravy is added, then strained off.