Name: Currant Jelly Sauce
Cuisine: American
Ingredients: 3 tablespoonfuls of butter; 1 onion; 1 bay leaf; 1 sprig of celery; 2 tablespoonfuls of vinegar; 1 cupful of currant jelly; 1 tablespoonful of flour; 1 pint of stock

Original Recipe

Three tablespoonfuls of butter, one onion, one bay leaf, one sprig of celery, two tablespoonfuls of vinegar, half a cupful of currant jelly, one tablespoonful of flour, one pint of stock, salt, pepper. Cook the butter and onion until the latter begins to color. Add the flour and herbs. Stir until brown; add the stock, and simmer twenty minutes. Strain and skim off all the fat. Add the jelly and stir over the fire until it is melted. Serve with game.

3 tablespoonfuls of butter
1 onion
1 bay leaf
1 sprig of celery
2 tablespoonfuls of vinegar
1 cupful of currant jelly
1 tablespoonful of flour
1 pint of stock

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1

Three tablespoonfuls of butter, one onion, one bay leaf, one sprig of celery, two tablespoonfuls of vinegar, half a cupful of currant jelly, one tablespoonful of flour, one pint of stock, salt, pepper.
2

Cook the butter and onion until the latter begins to color.
3

Add the flour and herbs.
4

Stir until brown; add the stock, and simmer twenty minutes.
5

Strain and skim off all the fat.
6

Add the jelly and stir over the fire until it is melted.
7

Serve with game.

Original Recipe

Ingredients

Instructions