r of the lemon-peel, &c.

_Obs._--This is very convenient to extemporaneously _turtlefy_ soup,
sauce, or potted meats, ragouts, savoury patties, pies, &c. &c.

_Wine Sauce for Venison or Hare._--(No. 344.)

A quarter of a pint of claret or port wine, the same quantity of plain,
unflavoured mutton gravy (No. 347), and a table-spoonful of currant
jelly: let it just boil up, and send it to table in a sauce-boat.

_Sharp Sauce for Venison._--(No. 345.)

Put into a silver, or very clean and well-tinned saucepan, half a pint
of the best white wine vinegar, and a quarter of a pound of loaf-sugar
pounded: set it over the fire, and let it simmer gently; skim it
carefully; pour it through a tamis or fine sieve, and send it up in a
basin.

_Obs._--Some people like this better than the sweet wine sauces.

_Sweet Sauce for Venison or Hare._--(No. 346.)

Put some currant-jelly into a stew-pan; when it is melted, pour it into
a sauce-boat.

N.B. Many send it to table without melting. To make currant-jelly, see
No. 479*.

This is a more salubrious relish than either spice or salt, when the
palate protests against animal food unless its flavour be masked.
Currant-jelly is a good accompaniment to roasted or hashed meats.

_Mutton Gravy for Venison or Hare._--(No. 347.)

The best gravy for venison is that made with the trimmings of the joint:
if this is all used, and you have no undressed venison, cut a scrag of
mutton in pieces; broil it a little brown; then put it into a clean
stew-pan, with a quart of boiling water; cover it close, and let it
simmer gently for an hour: now uncover the stew-pan, and let it reduce
to three-quarters of a pint; pour it through a hair-sieve; take the fat
off, and send it up in a boat. It is only to be seasoned with a little
salt, that it may not overpower the natural flavour of the meat. You may
colour it with a very little of No. 322.

N.B. Some prefer the unseasoned beef gravy, No. 186, which you may make
in five minutes with No. 252.

THE QUEEN'S GRAVY OF MUTTON, as made by her Majesty's "_Escuyer de
Cuisine_," Monsieur La Montagne. "Roast a juicy leg of mutton
three-quarters; then gash it in several places, and press out the juice
by a screw-press."--From SIR KENELM DIGBY'S _Cookery_, 18mo. London,
1669.

_Curry Sauce_,--(No. 348.)

Is made by stirring a sufficient quantity of curry stuff, (No. 455) into
gravy or melted butter, or onion sauce (Nos. 297, 298), or onion gravy