Jelly Sauce
1 tablespoon butter, 1 tumbler currant or grape jelly 1 tablespoon lemon juice Melt the jelly, adding the butter slowly. Boil for one minute and just before serving add the lemon. This is served with game, lamb or mutton.
The loose-leaf cookbook, c.1917 — built to be taken apart, from the principles of cookery through fireless cooking and school lunches.
1 tablespoon butter, 1 tumbler currant or grape jelly 1 tablespoon lemon juice Melt the jelly, adding the butter slowly. Boil for one minute and just before serving add the lemon. This is served with game, lamb or mutton.