Hadeira-Sauce
From German cookery for the English kitchen, 1906
Presented as published in 1906. 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 German cookery for the English kitchen (1906) by Ella Oswald, page 31. The excerpt below is the record exactly as published.
Hadeira-Sauce. For 6 Persons. Time of Preparation : i hour. i^ pint brown sauce. ^ teaspoonful sugar. 4 ,, chopped onion. 2 oz. butter. A little Liebig's Meat Extract. Lemon juice. Madeira to taste. Make i^ pint of brown sauce. Add to it a little Meat Extract and the chopped onions and bring to the boil, stirring continuously. Flavour with sugar, lemon juice and Madeira to taste, and finally stir in 2 oz. butter. BoBiiien-Saaoe. (Sultana Sauce.) For 6 Persons. Time of Preparation : i hour. i^ pint brown sau
Cook this with the app: pantry check, scaling, and the assistant.