Stir in, at the last, a jill or two glasses of red wine, and a large table-spoonful of currant jelly.
A boned turkey is frequently served up cold, covered with lumps of currant jelly; slices of which are laid round the dish.
Add to it half a pint of currant jelly, half a pint of claret, and near a quarter of a pound of butter divided into bits and rolled in flour.
This will taste like newly made currant jelly at the end of a year, if kept in a cool and dry place.
The same preparation of sago, and two or three table-spoonfuls of currant jelly dissolved in it instead of the apple, is very pretty, and good.
Currant jelly is to be preferred, but quince will answer, or peach marmalade.
Blackberry jelly can be made as currant jelly, and is good for sick children, mixed with water.
Then dredge over it a little flour, and send it to table in a gravy boat, having stirred in one or two table-spoonfuls of currant jelly.
Instead of wine, you may put into the gravy half a pint of black currant jelly, which, for venison, is thought preferable to red.
This usually consists of currant jelly warmed up; or it may be made of half a pint of port, and a quarter of a pound of sugar, simmered together over a clear fire for about five minutes.
Sweeten half a pound of raspberry or currant jelly, add to it the whites of four eggs beaten, and beat up the jelly to a froth, until it will take any form you please.
Bake in layers, and put together with boiled frosting and chocolate creams, or stir into the frosting one pound of seeded raisins, or a glass of currant jelly.
Have ready a nice damp towel, lay the cake on it when taken out of the pan; spread over the cake, jam or currant jelly; roll it up whilst damp, and when firmly set put it in a place to dry.
Pickle cut up is an improvement, and brown sugar can be used instead of currant jelly.
Set in the oven, while preparing four teaspoonfuls of vinegar, one of made mustard, and one of currant jelly or brown sugar.
This is nice to set aside for a cold dish, garnished with horseradish and eaten with currant jelly.
Two or three minutes before dishing remove the paper, baste well, and serve with good gravy and red-currant jelly or melted butter.
When rather cool, but before turning solid, pour the cream over the jam, and ornament it with strips of red-currant jelly or preserved fruit.
The pudding may be garnished with red-currant jelly, and sweet sauce may be sent to table with it.
Serve, with a good gravy in the dish, and send red-currant jelly to table with it.
While chilling place the white of two eggs and one-half glass of currant jelly in a bowl.
Bar le duc or currant jelly may be used to spread on the cakes.
Serve on a hot platter without gravy, with spiced grape or currant jelly.
Stew very slowly for ten minutes—not more—and stir in a tablespoonful of cranberry or currant jelly, another of browned flour which has been wet with cold water; lastly, a glass of brown Sherry or Madeira.
Roast lamb should be eaten with mint sauce (if you fancy it), currant jelly, and asparagus or green peas.
Having added lemon and spice to the larger quantity, color the less by whipping in currant jelly or cranberry syrup, until it is of a rich pink.
Pile with a méringue of the whites beaten up with half a cup of currant jelly.
Lay the cutlets upon a hot dish, strain the gravy back into the saucepan, thicken with a little browned flour, stir in a heaping teaspoonful of currant jelly, and when this has melted, pour over the meat.
Then stir in a tablespoonful of browned flour, wet up in cold water; simmer three minutes; add the sliced meat and wine, with a little grated lemon-peel and a teaspoonful of currant jelly.
One pound of the best loaf sugar, powdered and sifted, the whites of four eggs, twelve drops of essence of lemon, a teacup of currant jelly.
The above list will hopefully provide you with a few useful examples demonstrating the appropriate usage of "currant jelly" in a variety of sentences. We hope that you will now be able to make sentences using this group of words.
