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Sauce for Cold Meat

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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


Melt jelly over low fire, cool. Stir in remaining ingredients. Do not chill.

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