Venison sauces

Yield: 6 Servings

Ingredients:

1/4 lb Sugar
1/2 pt Champagne vinegar Sweet Sauce:
6 oz White or red currant jelly
6 oz White or red wine

Instructions:

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