High-Class Cookery Recipes

The National Training School of Cookery's own recipes, c.1906 — high-class dishes as taught, course by course, under royal patronage.

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Sauce Chasseur

(Sauce for Venison.) Ingredients.

One pint of good brown Sauce.

Two ounces of Red Currant Jelly.

One ounce of Glaze.

A few drops of Lemon Juice, One gill of Port Wine.

A little Cayenne.

Boil all these ingredients together till reduced to half a pint, then strain and serve.

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