Cherry Sauce

Lay in a saucepan, half a pound of currant jelly with six cloves, a small stick of cinnamon, two orange peels, one ounce of meat glaze. (No. 401), half a pint of veal blond (No. 423), one pint of espagnole sauce (No. 414), one gill of Burgundy, and four ounces of dried and pounded cherries, let all boil together for a few minutes, then add the strained juice of two oranges, mix all together well, and serve.

Another way is to have a quarter of a pound of dried black cherries with their pits; soften them in cold water, and pound them in a mortar with three gills of red wine; pour the preparation into an untinned copper vessel, add a small stick of cinnamon, and two cloves, also a piece of lemon peel; let the liquid boil for two minutes, then thicken it with a teaspoonful of fecula diluted with a little cold water; remove it to the side of the fire, cover, and keep it warm without boiling for fifteen minutes, then strain through a sieve and serve.