Botwein-Sauoe (Red Wine Sauce)

Ingredients

• 1 pint brown sauce.
• 2 oz. butter.
• 2 oz. chopped onion.
• Salt.
• Sugar.
• 2 finely chopped Sardellen.
• Half a bayleaf.
• Parsley.

Method

1. 1

   Put the red wine on to boil in an earthenware or enamel saucepan with the onion, parsley and bayleaf, and boil with the lid on till the quantity has been reduced to 3 tablespoonsful.

2. 2

   Then strain through a sieve, add the sauce (prepared from 0.5 pint of water in which fish has been boiled, and 1 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.

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.

2 oz. chopped onion. 1^ pint stock. Fisoh-Sauoe. (Fish Sauce.) Time of Preparation : i\ hour. 2 tablespoonsful chopped soup herbs. I tablespoonful Moselle. Yolks of 2 eggs. I bayleaf. Salt. A pinch of spice. Clean the fish well and cut up into small pieces. Melt the butter, sprinkle in the flour, stirring till 6o Saucen. smooth. Add the chopped onion and fish, then pour in the stock and, lastly, the chopped soup herbs, the bayleaf, and a pinch of spice. Simmer for half an hour with the lid on. Then pass through a hair sieve, so that the bones are removed, and flavour with lemon juice, salt, the finely-chopped Sardelle and the wine. Finally, stir in the yolks of eggs. } This is a suitable sauce for Fish Fricassee, or Cauli- flower, or Asparagus. Ausiem-Sance. (Oyster Sauce.) I*br 6 Persons. Time of Preparation : i\ hour. i^ pint fish sauce. | 20 oysters. Lemon juice. Take the oysters out of their shells, removing the beards, and place them for a few minutes in lemon juice. Make i^ pint of fish sauce (see previous recipe) and add the oysters to it just before serving. »-Saaoe. (Caviar Sauce.) For 6 Persons. Time of Preparation : \\ hour. \ lb. caviar. | i^ pint fish sauce. Prepare fish sauce according to recipe and stir in the caviar. Ordinary melted butter may be made and the caviar added. Oorken-Saaoe. (Cucumber Sauce.) For 6 Persons. Time of Preparation : i hour. i^ pint brown sauce. 2 Salzgurken (salted gherkins). \ 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.

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