Isabella Beeton

Port Wine Sauce

Preparation info
    • Difficulty

      Easy

Appears in
top 1000Mrs Beeton's All About Cookery
Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1871

  • About

Ingredients

  • 1 tablesp. redcurrant jelly
  • ¼ pt. good mutton or venison gravy
  • ⅛

Method

Heat all the ingredients together until the jelly is melted.

Serve with roast mutton or venison.