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Sauce, Sweet (for Venison)

IN- GREDIENTS for sauce for small joint.-A small jar of red-currant jelly, 1 glass of port wine. AVERAGE COST, 10d.

Put the above ingredients into a stewpan, set them over the fire, and, when SAUCES, RECIPES FOR. melted, pour in a tureen, and serve. I' should not be allowed to boil.

TIME.-5 minutes to meit the jelly INGREDIENTS Sauce, Tournée. for sauce for 1 entrée. -1 pint of white stock thickening of flour and butter, or white roux, a faggot of savoury herbs, including parsley, 6 chopped mushrooms, 6 green onions. AVERAGE COST, 6d.

Put the stock into a stewpan with the herbs, onions and mushrooms, and let it simmer very gently for about 1/2 hour stir in sufficient thickening to make it of a proper consistency; let it boil for a few minutes, then skim off all the fat, strain and serve.

This sauce, with the addition of a little cream, is frequently called velouté.

TIME. hour.

Note. If poultry trimmings are at hand, the stock should be made of these. The above sauce should not be made too thick, as it does not then admit of the fat being nicely removed.