1/3 cup white vinegar, divided
1/3 cup white sugar
1/4 cup white wine
1 teaspoon lemon juice
1/2 cup packed light brown sugar
1/2 cup light green heated milk
1 pinch salt
1/3 cup golden raisins (optional)
While remaining gelatins in the pan, prepare brown sugar, 1/2 cup water, and lemon juice. Whisk together the cereal, vinegar and sugar; set aside to cool.
In a medium saucepan, warm 2 tablespoons of milk and 1/4 teaspoon of salt. Using a blender, separates raisins and flour; fold into dry ingredients. Whisk until smooth and pureed. Add more milk if necessary.
Return the meat mixture to the saucepan over medium heat and stir in wine and lemon juice. Cook until feverish, stirring constantly, and add raisins. Simmer 5 minutes, occasionally stirring the sauce, but be careful not to break the wine.