Champagne Sauce
From Cooking for profit, 1886
Serves 1
Vinegar can substitute for wine.
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 319. The excerpt below is the record exactly as published.
Champagne Sauce. Boil a piece of ham, the thick end, and when nearly done put it in the oven to finish and acquire a brown outside. Slice thin, serve sauce under in the dish. 1071— Champagne Sauce. It is little more than a name for a brown sauce flavored. Take good gravy from the veal or beef pans (No. 576). Put on a spoonful of spices — allspice, cloves and mace — to boil in ^ cup of wine and strain it presently into the gravy. Another way that seems to meet the requirement of a good sauce for roast ham, is to add wine and a little sugar
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