Page:The Boston cooking-school cook book (1910).djvu/648

 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.