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Port Wine Sauce for Game

Half a tumbler of currant jelly, half tumbler of port wine, half a tumbler of stock, half a teaspoonful of salt, two tablespoonfuls of lemon juice, four cloves, a speck of cayenne. Simmer the cloves and stock together for half an hour. Strain on the other ingredients and let all melt together. Part of the gravy from the game may be added to it.