3/4 C white sugar
1 C brown sugar
1 C champagne vinegar
Sharp Sauce:--A quarter-pound of the brown sugar, or white sugar,dissolved in a half-pint of Champagne vinegar, and carefully
3/4 C white or red currant jelly
3/4 C white or red wine
Sweet Sauce:--Melt some white or red currant jelly with a glass of white or red wine, whichever suits you and is best in color; or serve jelly melted in a small sweet meat-glass. This sauce works well for hare, fawn, or kid, and for roast mutton to many tastes. Experiment with different jellies to get many tastes.