Warm half a pint of the drippings, or liquor the meat was boiled in--mix
a couple of tea spoonsful of scorched flour with a little water, and
stir it in when the gravy boils. Season it with salt, pepper, and
cloves--stir a table spoonful of currant jelly in, and just before you
take it from the fire, half a tumbler of wine. Many people prefer melted
currant jelly to any other sauce for venison or mutton.