Currant Jelly Sauce
Ingredients
- 3 tablespoonfuls of butter
- 1 onion, small
- 1 bay leaf
- 1 sprig of celery
- 2 tablespoonfuls of vinegar
- 2 tablespoonfuls of flour
- 1 pint of soup stock
- 1 half cup of currant jelly
Directions
Cook the butter and onion together until the onion begins to color. Add the flour and herbs and stir until brown ; then the soup-stock and vinegar. Season to taste with salt and pepper. Let it simmer twenty minutes, strain, and add the half cup of jelly, stirring it over the fire until it dissolves.