Roebuck Sauce

Preparation info

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Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Traditional with venison and also with good hare.


  • 2 oz. (60 g.) butter
  • 2 tablespoons chopped onion


Brown the onion and ham in the butter and add the vinegar and herbs and reduce vinegar till almost dry. Stir in the espagnole sauce and simmer very gently for about 10 minutes. Take out the bunch of herbs and stir in the port and red-currant jelly.