Shredded Ham with Currant Jelly Sauce
1/2 tablespoon butter
1/3 cup currant jelly
Few grains cayenne
1/4 cup Sherry wine
1 cup cold cooked ham, cut in small strips
Put butter and currant jelly into the chafing-dish. As soon as melted, add cayenne, wine, and ham; simmer five minutes.
Venison Cutlets with Apples
Wipe, core, and cut four apples in one-fourth inch slices. Sprinkle with powdered sugar, and add one-third cup Port wine; cover, and let stand thirty minutes. Drain, and sauté in butter. Cut a slice of venison one-half inch thick in cutlets. Sprinkle with salt and pepper, and cook three or four minutes in a hot chafing-dish, using just enough butter to prevent sticking. Remove from dish; then melt three tablespoons butter, add wine drained from apples, and twelve candied cherries cut in halves. Reheat cutlets in sauce, and serve with apples.
Mutton with Currant Jelly Sauce
2 tablespoons butter
2 tablespoons flour
1/4 teaspoon salt
Few grains pepper
1 cup Brown Stock
1/3 cup currant jelly
1-1/2 tablespoons Sherry wine
6 slices cold cooked mutton
Brown the butter, add flour, seasonings, and stock, gradually; then add jelly, and when melted, add mutton. When meat is heated, add wine. If mutton gravy is at hand, use instead of making a Brown Sauce.
Minced Mutton
2 cups chopped cooked mutton
Yolks 6 "hard-boiled" eggs
3/4 teaspoon mixed mustard
Salt
Cayenne
1 cup of cream
1/4 cup wine
Mash the yolks, and season with mustard, salt, and cayenne. Add cream and mutton. When thoroughly heated add wine. Serve on toast.
