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.
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.