The British Cookery Book

A committee of ladies collected the receipts; the editor of the Manual of Domestic Economy arranged them — British cookery and household management, c.1864.

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A Bread Sauce for Roast Hare

310. Steep the crumb of a penny loaf in port-wine, put it in a saucepan with some butter, beat it well while warming till quite smooth; add pepper, salt, and currant jelly, with three large spoonsful of cream, or, instead of the cream, substitute the same quantity of vinegar. Serve very hot.

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