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Cumberland Sauce

Place four tablespoons currant jelly in a saucepan, place on fire until melted, then pour in one gill demi-glace, half gill tomato sauce and a tablespoon port wine. Boil two ounces well-picked currants for two minutes, drain and add to sauce. Scald in boiling water for two minutes one ounce almonds, drain, peel, cut in thin strips lengthwise, and add to sauce. Boil for ten minutes, carefully mixing once in a while, then use as required.