*  Exported from  MasterCook  *

                              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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