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Currant Sauce

3 ozs. (3 tablespoonfuls) I oz. (I heaping tablespooncurrants ful) butter I tablespoonful fine bread I wineglassful port wine crumbs I blade mace 4 cloves Wash the currants and put them with the other ingredients into a fireproof dish, cook gently for twenty minutes, stirring till smooth, and serve in an earthenware sauce boat. The cloves and mace should be tied in muslin or cheesecloth and removed before the sauce is served.

This sauce is good served with venison.