Port Wine Sauce

Preparation info

    • Difficulty

      Easy

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

Ingredients

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

Method

Heat all the ingredients together until the jelly is melted.

Serve with roast mutton or venison.