Recipe - Venison Rub

One fourth pound Sugar
One half pt Champagne vinegar
Sweet Sauce:
6 ounce White or red currant jelly
6 ounce White or red wine

Sharp Sauce:

Sharp Sauce:A quarterpound of the best loafsugar, or white candysugar,
dissolved in a halfpint of Champagne vinegar, and carefully skimmed.

Sweet Sauce:Melt some white or red currant jelly with a glass of white or
red wine, whichever suits best in color; or serve jelly unmelted in a small
sweetmeatglass. This sauce answers well for hare, fawn, or kid, and for
roast mutton to many tastes.

Gravy for Venison:Make a pint of gravy of trimmings of venison or shanks
of mutton thus: broil the meat on a quick fire till it is browned, then
stew it slowly. Skim, strain, and serve the gravy it yields, adding salt
and a teaspoonful of walnut pickle.

From: The Scots Kitchen with Oldtime Recipes Shared By: Pat Stockett

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini