Venison Sauce(1788) - cooking recipe

Ingredients

3 eggs, well whipped
1 c. sugar
1 c. vinegar
1 c. acid jelly
1/2 c. butter
1/2 c. prepared mustard

Preparation

Cover a large tongue with about two quarts of water.
Add 1/2 cup vinegar, 2 tablespoons sugar, a large clove garlic (chopped), a bay leaf and a teaspoon of cumin seed.
Boil until very tender. Allow to cool, then peel.