Cherry Sauce a la Cavendish

Ingredients

• a pound of red cherries
• a slice of lemon
• a glass of claret
• a tablespoon of French brandy
• enough water to cover

Method

1. 1

   Stone a pound of red cherries and pound in a mortar; boil for fifteen minutes with a slice of lemon and enough water to cover, then rub through a sieve with a thick slice of bread soaked in a glass of claret.

2. 2

   Simmer until of the consistency of cream, then add a tablespoon of French brandy and serve with hot baked ham.

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 20. The excerpt below is the record exactly as published.

CHERRY SAUCE A LA CAVENDISH Stone a pound of red cherries and pound in a mortar ; boil for fifteen minutes with a slice of lemon and enough water to cover, then rub through a sieve with a thick slice of bread soaked in a glass of claret. Simmer until of the con- sistency of cream, then add a tablespoon of French brandy

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