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