Shredded Ham with Currant Jelly Sauce

Shredded Ham with Currant Jelly Sauce

Ingredients:
1/3 cup currant jelly
1/4 cup Sherry wine
1 cup cold cooked ham, cut in small

Directions:
strips
Put butter and currant jelly into the chafing−dish. As soon as melted, add cayenne, wine, and
ham; simmer five minutes.
32
Chapter XXXV − RECIPES FOR THE CHAFING−DISH 659
The 1918 Fanny Farmer Cookbook
Venison Cutlets with Apples
Wipe, core, and cut four apples in one−fourth inch slices. Sprinkle with powdered sugar, and
add one−third cup Port wine; cover, and let stand thirty minutes. Drain, and sauté in butter.
Cut a
slice of venison one−half inch thick in cutlets. Sprinkle with salt and pepper, and cook three
or
four minutes in a hot chafing−dish, using just enough butter to prevent sticking. Remove from
dish; then melt three tablespoons butter, add wine drained from apples, and twelve candied
cherries cut in halves. Reheat cutlets in sauce, and serve with apples.
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Mutton with Currant Jelly Sauce
2 tablespoons
butter