Currant Jelly Sauce
1 tbsp butter
1 tbsp flour
2 tbsp vinegar
2 cps stock
1 stalk celery
1 bay leaf
1/2 cp currant jelly
1 - In 1 tbsp butter slice an onion.
2 - Let it cook until it begins to brown before stirring in 1 tbsp flour, 1 stalk of celery with a bay leaf.
3 - Continue stirring until it browns.
4 - Next put in 2 tbsp vinegar and 2 cps stock and let the whole mixture cook slowly for 20 minutes.
5 - After straining and skimming off fat, add 1/4 cp currant jelly, stirring while it is melting.
6 - Serve with game.