Reference > Farmer's Cookbook > RECIPES FOR THE CHAFING-DISH > Shredded Ham with Currant Jelly Sauce
  Scotch Woodcock Venison Cutlets with Apples  
CONTENTS · BIBLIOGRAPHIC RECORD

Shredded Ham with Currant Jelly Sauce

1/2 tablespoon butter
Few grains cayenne
1/3 cup currant jelly
1/4 cup Sherry wine
1 cup cold cooked ham, cut in small strips

Put butter and currant jelly into the chafing-dish. As soon as melted, add cayenne, wine, and ham; simmer five minutes.


CONTENTS · BIBLIOGRAPHIC RECORD
  Scotch Woodcock Venison Cutlets with Apples  
 
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