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Red Currant Jelly Sauce

Put into a saucepan half a teacupful of red currant jelly, with half a teacupful of sherry wine, a tablespoonful of caster sugar, and the strained juice of half a lemon. Stir the sauce over the fire until the jelly has dissolved, then add a few drops of cochineal, just sufficient to tinge, and a small quantity of powdered mace. The sauce is then ready for serving.