Sauce for Cold Meat
Ingredients:
1 teaspoon mustard
1 teaspoon paprika
1/3 teaspoon ground ginger
2 tablespoons shredded orange (no white) rind, drop into
boiling water 3 minutes, drain
3 tablespoons currant jelly
3 tablespoons port wine
2 tablespoons orange juice
1 tablespoon lemon juice
Directions:
Melt jelly over low fire, cool. Stir in remaining ingredients. Do not chill.
Home | Recipes | Sauces | Cooking Tips | New Recipes
Add your Recipes
