Venison sauces

 
                               VENISON SAUCES
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Ethnic                           Meats
                 Sauces
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4   lb           Sugar
      1/2   pt           Champagne vinegar
                         Sweet Sauce:
    6       oz           White or red currant jelly
    6       oz           White or red wine
 
   Sharp Sauce:
   
   Sharp Sauce:--A quarter-pound of the best loaf-sugar, or white candy-sugar,
   dissolved in a half-pint of Champagne vinegar, and carefully skimmed.
   
   Sweet Sauce:--Melt some white or red currant jelly with a glass of white or
   red wine, whichever suits best in color; or serve jelly unmelted in a small
   sweetmeat-glass.  This sauce answers well for hare, fawn, or kid, and for
   roast mutton to many tastes.
   
   Gravy for Venison:--Make a pint of gravy of trimmings of venison or shanks
   of mutton thus:  broil the meat on a quick fire till it is browned, then
   stew it slowly.  Skim, strain, and serve the gravy it yields, adding salt
   and a teaspoonful of walnut pickle.
   
   From: The Scots Kitchen with Old-time Recipes Shared By: Pat Stockett
  
 
 
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