Orange Sauce

Have half a pound of currant jelly (No. 3670), two gills of port wine, the juice of three oranges and of two lemons, and the peel of two oranges grated into sugar. Dissolve the currant jelly and the flavored orange sugar with the liquids, add a grain of salt, and a dash of cayenne, then strain the sauce; it should be more light than consistent. This sauce is excellent for either cold or hot game.