Claret boiled with cinnamon, sugar and breadcrumbs. "These are the sweet Sauces used for Hare, and all other Venison" (Bradley 1728).
Original Receipt in 'The Country Housewife and Lady's Director' by Prof. R Bradley, 1728 (Bradley 1728)
Sweet Venison Sauce.
Take half a pint of Claret, a little Stick of Cinnamon, and boil them together till the Flavour of the Cinnamon is in the Claret; then sweeten it to your mind with double-refined Loaf-sugar. Or else, grate some Crumb of Bread, and put to it as much Claret as will make it like thin Pap; add to this a small piece of Cinnamon, and boil it well, then sweeten it with double-refined Loaf-sugar grated small. These are the sweet Sauces used for Hare, and all other Venison.
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