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Cookbook Images - Lakeland Recipes
Cumberland Sauce - for
serving with ham, lamb or game.
Grated rind and
juice of 1 lemon and 1 orange
2 oz. water
Salt and black pepper
2 tablespoons vinegar
4 level tablespoons of redcurrant jelly
1 level tablespoon of made English mustard
2 tablespoons of port or elderberry wine |
Grate the lemon and orange
rinds and place them in a small saucepan with the water and boil for 5 minutes. Add the
rest of the ingredients and stir until the jelly has melted. Check the seasoning. |
Sample Recipe reprinted from Favourite Cornish Recipes, J Salmon Ltd.,
Sevenoaks, England
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