Raisin Sauce

Pour two gills of good vinegar into a saucepan, add a bunch of parsley, garnished with two bay leaves and as much thyme, pepper corns and cloves; reduce the liquid to half; then add four gills of good gravy (No. 404). Boil the whole, dissolve a tablespoonful of fecula in two gills of cold broth, mix in with the sauce, then boil, skim and add a quarter of a pound of Smyrna raisins and the same quantity of currants, also half a pound of currant jelly (No. 3670), dissolving it slowly; let the sauce get cold and serve it up with game.