Minced Meat with Jelly Sauce

Rate this recipe

Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About


  • 1 cup chopped, cooked mutton
  • Or shredded ham
  • ½ tablespoon butter
  • cup currant jelly
  • Few grains cayenne
  • ¼ cup Sherry wine


Put butter and currant jelly in chafing dish; as soon as melted add pepper, wine and the meat, simmer 5 minutes and serve.