Brandy Sauce

Ingredients

• One ounce of butter
• one half ounce of flour
• one half pint of cold water
• one wine-glassful of brandy
• one ounce of sugar

Method

1. 1

   Melt the butter in a small sauce-pan, stir the flour into it, and then add the water.

2. 2

   When this comes to the boiling-point, let it continue to boil for two minutes, add the brandy and sugar, and when all is well stirred together it is ready for serving.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 119. The excerpt below is the record exactly as published.

BRANDY SAUCE. 179 SWEET AND SAVOURY SAUCES. SWEET SAUCES. German Sweet Sauce. — Yolks of two eggs, one gill of sherry, one table-spoonful of sugar, one table-spoonful of cream. Put the yolks of eggs into a small sauce-pan, pour over them the sherry, and whisk these slightly with an egg- whisk. Add the cream and sugar, and, placing the sauce- pan over a very slow fire, continue to use the egg-whisk until the froth arises, and from it the escaping steam. Remove the sauce from the fire and serve. Jam Sauce. — One heaped table-spoonful of jam, one half ounce of sugar, one gill of sherry, one table-spoonful of cold water, six drops of cochineal Place the jam in a small sauce-pan, pour over it the sfeerry and water, add to these the sugar, and stir all over a brisk fire until the mixture boils. When boiling drop in the cochineal, and the sauce is ready for serving. Lemon Sauce. — One lemon, six pieces of cut loaf-sugar, one tea-cupful of cold water. Pare the rind from the lemon and cut this into strips the thickness of a straw. Put these straws of lemon-rind into a small sauce-pan together with the lumps of sugar, and covering them with the cold water, squeeze into the mixture the juice of the lemon. Put the sauce-pan over the fire, and stir the contents until boiling; when this takes place cover the sauce-pan, and drawing it to one side of the fire, let all simmer slowly for twenty minutes. This sauce should be poured over the pudding with which it is served, in order that the straws of lemon-rind may gar- nish the top of the pudding. Brandy Sauce.— One ounce of butter, one half ounce of 15 180 SWEET AND SAVOURY SAUCES. flour, one half pint of cold water, one wine-glassful of brandy, one ounce of sugar

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