Venison Sauces

Yield: 6 servings

1/4 lb sugar
1/2 pt champagne vinegar
1 sweet sauce:
6 oz white or red currant jelly
6 oz white or red wine

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.

Heat to boiling, stirring occasionally, reduce heat and cover. Simmer until
wild rice is tender, 40 to 50 minutes. Stir in pine nuts, pears and
currants.