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Currant Jelly Sauce

I onion

1 stalk celery

1 tablespoon butter

I bay-leaf

1 tablespoon flour

2 tablespoons vinegar

½ cup currant jelly

2 cups stock

Slice the onion and cook in the butter till it begins to color, then add the flour and herbs and stir until brown. Add the vinegar and the stock and simmer twenty minutes. Strain, skim off all the fat, put in the jelly and stir it until it is melted. This sauce is used with game.