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Sauce Cumberland

4 tablespoons of red-currant jelly
one-fifth pint of port wine
1 teaspoon of finely-chopped shallots scalded for a few seconds and pressed
1 teaspoon of small pieces of orange rind
1 teaspoon lemon rind, cut julienne, scalded 2 minutes, drained, cooled
juice of an orange
juice of half a lemon
1 teaspoon of dry mustard
a little cayenne pepper
a little powdered ginger

Dissolve red-currant jelly, to which are added port wine, finely-chopped
shallots, orange and lemon rind, the orange and lemon juice. Add
dry mustard, cayenne pepper, and powdered ginger. Mix the whole
well.

Serve this sauce with cold venison.

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