Claret Sauce

Ingredients

• a tumbler of stock
• a tumbler of claret
• half a tumbler of currant jelly
• four cloves
• two tablespoonfuls of butter
• one of flour
• one teaspoonful of salt
• one-fourth of a teaspoonful of pepper
• half a teaspoonful of lemon juice
• a bay leaf

Method

1. 1

   Put the butter on the stove in a small frying-pan, and when it gets hot, add the flour.

2. 2

   Stir until it turns brown; then draw the pan back and gradually add the stock.

3. 3

   Let the sauce boil, then add all other ingredients except the claret.

4. 4

   Let it simmer for a quarter of an hour; then add the wine and boil up once.

5. 5

   Strain and serve hot.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 253. The excerpt below is the record exactly as published.

Claret Sauce. The materials required are a tumbler of stock, a tum- bler of claret, half a tumbler of currant jelly, four cloves, two table-spoonfuls of butter, one of flour, one teaspoon- ful of salt, one-fourth of a teaspoonful of pepper, half a teaspoonful of lemon juice, and a bay leaf

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