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Port Wine Sauce

(1). Pour one gill of port wine into an earthenware jar, adding half a wineglassful of melted red currant jelly, a saltspoonful of salt, and a teaspoonful of lemon juice, together with a small quantity of cayenne, and a teacupful of thick brown stock, or the same quantity of the drippings from meat, skimmed of all fat; then place the jar in a saucepan of water over the fire, and boil; when done, place it in a sauceboat, and serve. (2). Prepare half a pint of melted butter sauce, and incorporate with it a wineglassful of port wine, sweeten to the taste with powdered sugar, and boil gently for a quarter of an hour, stirring it occasionally.