Currant Sauce, with Red Wine, Port Wine, California Wine, White Wine and White Currants

Plain currant jelly without being heated may be served with canvasback duck and saddle of venison. But if some people prefer sauce, the following will be found good:

Currant Sauce with Red Bordeaux Wine.—Put half a bottle of Bordeaux wine into a saucepan on the fire, and when the wine begins to simmer take it off, and put into it, to infuse, ten cloves, the peel of a lemon and a bit of cinnamon; leave them in for twenty minutes, and then add to it half a pound of currant jelly and two ounces of sugar, more or less, according to taste; dissolve and mix well, and when thoroughly melted, strain the sauce through a sieve and serve it hot.

Currant Sauce with Port Wine.—Put half a pound of currant jelly in a saucepan on the fire, dilute it with half a bottleful of port wine and one pint of brown espagnole sauce (No. 414), and when well dissolved strain through a sieve and serve hot.

Currant Sauce with California Wine.—Melt half a pound of currant jelly with half a pint of red California wine, and when well dissolved strain it through a tammy and serve hot.

Currant Sauce with White Wine.—Made with half a pound of currant jelly, a pinch of cinnamon, the same of ground cloves, half a bottle of white wine, and a pint of veloute (No. 415), besides the pulp of one lemon; strain through a sieve and serve hot.

White Currant Sauce.—Blanch and strain a pint of picked white currants, mix in with them half a pound of apple with orange jelly, the juice of two lemons and half a pint of veloute (No. 415). Dissolve with half a pint of white wine; strain through a tammy and serve hot.