Currant Sauce (1808)

Game courses were a standard feature of Regency dining. This currant sauce, from Mrs. Rundell’s New System of Domestic Cookery  complements venison.

Currant Sauce

Complement your next haunch of venison with this easy Regency era sauce from A New System of Domestic Cookery (1808) by Mrs. Rundell, the Martha Stewart of her time.
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Prep Time 10 minutes
Cook Time 15 minutes
Course Sauces
Cuisine English, Regency

Ingredients
  

  • 1 oz dried currants
  • 6 dried cloves
  • 1 cup white breadcrumbs
  • 1 tbsp unsalted butter
  • ½ pint cold water
  • 6 oz port wine

Instructions
 

  • Boil the dried currants gently in the water for 3-4 minutes.
  • Add the breadcrumbs, cloves, port wine and butter. Stir till smooth and set aside.
  • When your venison is ready to serve, heat sauce and transfer to a small gravy boat to serve.
Keyword 19th Century, Regency, Sauces