Plain currant jelly without being heated may be served with canvasback duck and saddle of venison. But if some people prefer sauce, the following will be found good:

Currant Sauce With Red Bordeaux Wine

Put half a bottle of Bordeaux wine into a saucepan on the fire, and when the wine begins to simmer take it off, and put into it, to infuse, ten cloves, the peel of a lemon and a bit of cinnamon; leave them in for twenty minutes, and then add to it half a pound of currant jelly and two ounces of sugar, more or less, according to taste; dissolve and mix well, and when thoroughly melted, strain the sauce through a sieve and serve it hot.

Currant Sauce With Port Wine

Put half a pound of currant jelly in a saucepan on the fire, dilute it with half a bottleful of port wine and one pint of brown espagnole sauce (No. 414), and when well dissolved strain through a sieve and serve hot.

Currant Sauce With California Wine

Melt half a pound of currant jelly with half a pint of red California wine, and when well dissolved strain it through a tammy and serve hot.

Currant Sauce With White Wine

Made with half a pound of currant jelly, a pinch of cinnamon, the same of ground cloves, half a bottle of white wine, and a pint of veloute (No. 415), besides the pulp of one lemon; .strain through a sieve and serve hot.

White Currant Sauce

Blanch and strain a pint of picked white currants, mix in with them half a pound of apple with orange jelly, the juice of two lemons and half a pint of veloute (No. 415). Dissolve with half a pint of white wine; strain through a tammy and serve hot.