BoBiiien-Saaoe (Sultana Sauce)

Ingredients

• pint brown sauce.
• lb. sultanas.
• A pinch of cinnamon.
• pounded cloves.
• allspice.
• teaspoonful chopped onion.
• i i> ,, lemon peel.
• Lemon juice, salt and sugar to taste.
• I oz. sweet almonds.

Method

1. 1

   Boil all ingredients in the brown sauce for 10 minutes, and flavour to taste with salt, sugar and lemon juice.

Nutrition per serving

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 30. The excerpt below is the record exactly as published.

teaspoonful chopped onions. A little vinegar. Salt. Sugar. Sauces. 6i Prepare i^- pint of brown sauce. Peel the gherkins, cut them into slices and boil them with the onion in the sauce for 5 minutes, flavouring with vinegar, salt and sugar to taste* A few slices of apple may be added. Triiffel-Saaoe. (Truffle Sauce.) I oz. truffles. i\ pint brown or white sauce. \ gill white wine. f oz. butter. \ teaspoonful Liebig's Meat Extract. Peel the trufiles and boil them well in the sauce, with the Meat Extract. Then take them out, cut them into small pieces, place them on again to simmer for 10 minutes in the wine, warmed with the butter in it, and then add the sauce. If a white sauce has been used, the yolks of 2 eggs may be stirred in when the sauce boils up again. For 6 Persons. \ pint red wine. 1 pint brown sauce. 2 oz. butter. 2 oz. chopped onion. Botwein-Sauoe. (Red Wine Sauce.) Time of Preparation : i hour. Salt. Sugar. 2 finely chopped Sardellen. Half a bayleaf. Parsley. Put the red wine on to boil in an earthenware or einamel saucepan with the onion, parsley and bayleaf, and boil with the lid on till the quantity has been reduced to 3 tablespoonsful. Then strain through a sieve, add the sauce (prepared from ^ pint of water in which fish has been boiled, and i pint of water in which a teaspoonful of Liebig's Meat Extract has been dissolved), flavour with the Sardelle and a little sugar and stir in the butter.. Suitable for carp, salmon and eeK 62 Saucen. Burgander-Saace. (Burgundy Sauce.) Far 6 Persons, Time of Preparation : i J hour. i^ pint thick brown sauce. 2 oz. small onions. \ pint Burgundy. \ oz. sugar. I teaspoonful Meat Extract dissolved in \ pint water. Peel the onions and scald them three times. Brown the sugar, add the lemon juice and a little stock (or broth formed by dissolving ^ teaspoonful of Meat Extract in J pint of water) and stew the onions in it until they become transparent and brown. Then add the brown sauce, boil all up again and add the Burgundy. Hadeira-Sauce. For 6 Persons. Time of Preparation : i hour. i^ pint brown sauce. ^ teaspoonful sugar. 4 ,, chopped onion. 2 oz. butter. A little Liebig's Meat Extract. Lemon juice. Madeira to taste. Make i^ pint of brown sauce. Add to it a little Meat Extract and the chopped onions and bring to the boil, stirring continuously. Flavour with sugar, lemon juice and Madeira to taste, and finally stir in 2 oz. butter. BoBiiien-Saaoe. (Sultana Sauce.) For 6 Persons. Time of Preparation : i hour. i^ pint brown sauce. ^Ib. sultanas. A pinch of cinnamon. „ pounded cloves. „ allspice. \ teaspoonful chopped onion, i i> ,, lemon peel. Lemon juice, salt and sugar to taste. I oz. sweet almonds.

Cook this with the app: pantry check, scaling, and the assistant.