Burgundy or Madeira Sauce

Ingredients

• 1/10 lb. of butter
• 1 clove
• 2 tbsps. of flour
• % pt. of bouillon
• 1 cup of Burgundy, red wine
• 1 tbsp. lemon juice
• 1 tsp. sugar
• % tsp. meat extract
• 6 pepper-corns

Method

1. 1

   Brown the butter and flour, add the bouillon and all the other ingredients.

2. 2

   Cook this gravy for 1 hour slowly, stirring frequently, then strain through a fine sieve, add a few tablespoonfuls of wine, season and serve hot.

3. 3

   It must be a nice brown color and smooth.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 79. The excerpt below is the record exactly as published.

BURGUNDY OR MADEIRA SAUCE. For Ham, Fish or Tongue. Quantity for 6 Persons. 1/10 lb. of butter 1 clove 2 tbsps. of flour 1 bay-leaf % pt. of bouillon 1 lemon slice 1 cup of Burgundy, red wine 1 tbsp. lemon juice or Madeira 1 tsp. sugar Salt % tsp. meat extract 6 pepper-corns

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