Original Receipt in 'The Country Housewife and Lady's Director' by Prof. R Bradley, 1728 (Bradley 1728)Sweet Venison Sauce.
Take half a pint of Claret, a little Stick of Cinnamon, and boil them together till the Flavour of the Cinnamon is in the Claret; then sweeten it to your mind with double-refined Loaf-sugar. Or else, grate some Crumb of Bread, and put to it as much Claret as will make it like thin Pap; add to this a small piece of Cinnamon, and boil it well, then sweeten it with double-refined Loaf-sugar grated small. These are the sweet Sauces used for Hare, and all other Venison.