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

Sweet Sauce for Savoury Joints

1 page in this part of The British Cookery Book.

Sweet Sauce for Savoury Joints

292. This is served with mutton and venison, and often with hare also. It is made by dissolving two or three table-spoonsful of red currant…

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