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Currant Sauce
Sauces and Spicery

Currants boiled with wine, butter and breadcrumb (Eaton 1822, Walsh 1859, etc)


Original Receipt in 'The Cook and Housekeeper's Dictionary' by Mary Eaton (Eaton 1822);

CURRANT SAUCE. To make the old sauce for venison, boil an ounce of dried currants in half a pint of water a few minutes. Then add a small tea-cupful of bread crumbs, six cloves, a glass of port wine, and a bit of butter. Stir it till the whole is smooth.






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