VENISON SAUCES

      Title: VENISON SAUCES
  Categories: Ethnic, Meats, Sauces
       Yield: 6 Servings
  
     1/4 lb Sugar
     1/2 pt Champagne vinegar
            Sweet Sauce:
       6 oz White or red currant jelly
       6 oz White or red wine
  
   Sharp Sauce:
   
   Sharp Sauce:--A quarter-pound of the best loaf-sugar, or white
   candy-sugar, dissolved in a half-pint of Champagne vinegar, and
   carefully skimmed.
   
   Sweet Sauce:--Melt some white or red currant jelly with a glass of
   white or red wine, whichever suits best in color; or serve jelly
   unmelted in a small sweetmeat-glass.  This sauce answers well for
   hare, fawn, or kid, and for roast mutton to many tastes.
   
   Gravy for Venison:--Make a pint of gravy of trimmings of venison or
   shanks of mutton thus:  broil the meat on a quick fire till it is
   browned, then stew it slowly. Skim, strain, and serve the gravy it
   yields, adding salt and a teaspoonful of walnut pickle.
   
   From: The Scots Kitchen with Old-time Recipes Shared By: Pat Stockett
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